Everyone loves a cup of hot chocolate on a cold winter’s day, but what if I told you that you could feel the same cosines with a bowl of this dessert?
She’reya bil haleeb, which translates to vermicelli in milk, is very similar to rice pudding, but with less milk. It is very popular in the Middle East and is usually reserved for winter. Every household cooks theirs differently, depending on how they like it. I personally like to cook mine a little bit like risotto, by adding the milk gradually, adding a batch when the milk is mostly absorbed, with a final product that is only slightly runny. Other people prefer theirs quite runny and almost soupy. It is really a matter of personal taste.
Garnishes also vary, so feel free to switch it up. You could use coconut, various nuts and even raisins. Whatever you top your she’reya with curling up with a bowl of it is as comfortable and warm as sitting by a fire.
- 3 tbsp butter
- 250g vermicelli noodles
- 3-4 tbsp sugar (or to taste)
- 2 ½ – 3 cups milk
- Cinnamon (to taste)
- Crushed pistachios to garnish
- Brown the vermicelli noodles for about 5 minutes, or until browned.
- Once the vermicelli noodles are browned, add 1 cup of milk and the desired amount of sugar and cinnamon.
- Stir and lower heat. Cover.
- Gradually add the milk half a cup at a time, covering for a few minutes between each addition.
- Cook until the noodles are soft.
- Once cooked, serve hot, garnished with cinnamon and pistachios, and enjoy!