In Morocco this is traditionally known as Fdawesh bil Halib or Sha3riyah bil Halib.It is often served for breakfast or even a light dinner. In Ramadan it is often made for Suhoor (the pre-morning meal eaten before sunrise). There are many ways to serve it so I made a video to highlight the most popular. It can be served hot or cold.
- 1 1/2 Mugs Water -
- 3/4 Mug Vermicelli -
- 1/2 tsp Salt -
- 1/2 tsp cinimon -
- 2-3 Mugs of Milk - According to your prefered consistancy
- 2-3 tbsp Sugar - To taste
- 4-5 tbsp of Condensed Milk - (I used evaporated milk once and it come out just as nice)
- 4-5 Cardamons - crushed
- Prefered Nuts & dried fruit for garnish - chopped or crushed
- 1 tbsp Olive oil - Optional
- Add 1 mug of boiled water to a manageable saucepan
- Add the salt into it and put to the boil on a high heat stove
- If you want to use the olive oil, add it at this point.
- Then add the cardamons followed by the sugar and then the Vermicelli
- Add the Condensed Milk then just continuously stir
- Add the milk a small portion at a time while stirring
- Keep stirring until the pasta softens & add more milk if needed
- When you feel it's done, turn off the heat and leave to stand for a few minutes
- The mixture should then thicken while cooling down, if it seems to have got too thick you can add more milk to thin it out, but then you may need to amend the sugar to taste.