Description
Egyptian Sha’reyya is a comforting dish of browned-in-butter vermicelli, perfect for a cozy meal on cold nights.
Ingredients
Units
Scale
- 500 grams (1 lb) of uncooked vermicelli
- 1 tbsp (15 ml) of butter or ghee
- 2 cups (480 ml) water
- Salt to taste
- Sugar to taste (optional, for sweet version)
Instructions
- Break up your vermicelli into small equal bits.
- In a large pan, melt 1 tbsp of butter or ghee over medium heat.
- Add the broken vermicelli to the pan and fry, stirring constantly, until it reaches a golden brown color.
- Once browned, add 2 cups of water and salt to taste.
- Bring the mixture to a boil, then reduce the heat to a gentle simmer.
- Continue to cook until the water is almost completely absorbed, stirring occasionally.
- If making a sweet version, omit the salt and sprinkle sugar over the vermicelli in the last minute of cooking.
- Serve steaming hot.
Notes
- For a sweet version, omit the salt and add sugar in the last minute of cooking.
- Some people also add milk while cooking for a creamier texture.
- Serve immediately for the best texture.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Cuisine: Egyptian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1
- Sodium: 150
- Fat: 6
- Carbohydrates: 40
- Fiber: 2
- Protein: 5
- Cholesterol: 15