Moroccan cuisine · Dough, Pasta & Rice

Chaaria Mesfouf

Steamed vermicelli with butter, soaked raisins, and toasted almonds, lightly sweetened with cinnamon.

Ingredients · for 4 servings

• 400 g vermicelli noodles
• 150 g raisins
• 100 g almonds (blanched)
• 80 g butter
• 2 tbsp powdered sugar
• 1 tsp cinnamon (ground)
• 1 tbsp orange blossom water
• 2 tbsp olive oil
• 1 tsp salt

Instructions

1. Soak the raisins in warm water with the orange blossom water for 15 min, then drain.
2. In a bowl, toss the vermicelli with the olive oil and 1 tsp salt, until every strand glistens lightly.
3. Steam the noodles over boiling water in a steamer for 15 min, then return them to the bowl, sprinkle with 150 ml warm water, and fluff with a fork.
4. Steam a second time for 10 min, until the noodles are tender and separate from each other.
5. Toast the almonds in half the butter for 3–4 min until golden brown, roughly chop, and set aside with the drained raisins.
6. Fold the remaining butter into the hot noodles, mound everything into a cone shape, and serve lukewarm sprinkled with almonds, raisins, powdered sugar, and cinnamon.