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    You are in: Home / Recipes / My Favourite Sweet Toasted Vermicelli for Ramadan Recipe
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    My Favourite Sweet Toasted Vermicelli for Ramadan

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    2 Total Reviews

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    • on January 16, 2013

      Although I loved the flavors in this recipe (all my favorite ingredients), there was just
      not enough moisture to cook the vermicelli to a soft consistency. First I browned the pasta
      in butter, added water and cooked until the pasta was done. Then I stirred in the rose water and some dried dates. To serve: a splash of cream, slivered almonds, and the dates on top. The pasta only needed to cook about 10-15 minutes. Reviewed for NA*ME Explores OMAN.

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    • on August 02, 2011

      I must rerate. As I thought upon not adding additional liquid to the vermicelli (rice based) which I found in the Asian section of a supermarket but which I had to toast myself under a broiler, the seviyan never became soft. So I kept adding rose water (Iranian is of best quality) and eventually had to add regular water until it was a soft texture, and I did wait the 30 minutes. It was a nice flavour but if I make this again I will precook the vermicelli in boiling water for a couple minutes before adding it to the rose water - butter mixture which I had tried before and which worked fine. I use slivered almonds, roughly chopped pistachios and yellow and black raisins. I also made another version with yellow raisins and orange flower water and even though I adore orange flower water in sweets I did prefer the rose water version here.

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    Nutritional Facts for My Favourite Sweet Toasted Vermicelli for Ramadan

    Serving Size: 1 (67 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 266.1
    Calories from Fat 36
    Total Fat 4.0 g
    Saturated Fat 2.1 g
    Cholesterol 8.1 mg
    Sodium 3.4 mg
    Total Carbohydrate 50.7 g
    Dietary Fiber 1.8 g
    Sugars 13.8 g
    Protein 6.6 g

    The following items or measurements are not included:

    mixed nuts and dried fruit

    rose water

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