Description
Served for a mid-week late lunch or early dinner, Egyptian Sha’reya is a great comfort food, especially on cold winter nights.
Ingredients
Scale
- Egyptian Vermicelli (Sha’reyya)
- 500 grams/ 1 lb. of uncooked vermicelli
- 1 full tablespoon of butter or ghee
- 2 cups water
- salt or sugar to taste
Instructions
- Break up your vermicelli into small equal bits.
- Fry in butter or ghee until it reaches a golden brown color.
- Add the water and salt and bring to a boil.
- When the water seems almost absorbed, lower your heat and continue to cook until done (al dente).
- Serve.