A lesser-known Middle Eastern dessert is this easy-to-make Halaawat Sha’ariya which translates to vermicelli sweet dessert.  Definitely satisfies the sweet tooth, and it is a much better-tasting simple dessert than it sounds.  Has an interesting texture and is quite versatile (as in you can make your variations and additions – see below under Tips for some ideas).

Time:

30 min

Serves:

6

Good for:

• Making it your own with simple add-ons
• Easy to make
• A few ingredients

Ingredients:

• 400g pack of cut vermicelli noodles (short noodles)
• 5 tbsp Canola Oil (or any cooking oil)
• 1.5 cups of water
• 3 tspn Rose Water
• 2 tspn ground Cardamom (or Cardamom powder)
• 1.5 cups of sugar

Kitchen things you’ll need:

• Large shallow frying pan
• Blender to chop topping (optional)
• Flat platter

Making it:

• Fry the vermicelli noodles in a large shallow pan, or you can do them in batches if you have a smaller pan.  Keep stirring them until they are lightly browned.
• Remove the pan and add the water so that the noodles soften without burning.
• Stir until all the water is absorbed.
• Add the rosewater and cardamom.
• Serve in a shallow flat platter and even out with the back of the spoon.
• Then you can add a variety of toppings, I usually add chopped walnuts into fine pieces about half cup worth).

Tips/notes:

• Instead of the walnuts you can add chopped pistachios or pecans.
• Can also add 2 tbsp each of cinnamon and/or nutmeg for an additional flavour.
• 2-3 tbsp of brown sugar is an additional topping (not instead of the sugar in the recipe) can also be added.