August 9, 2008 Recipe 7: Sfa

Sharia noodles (vermicelli spaghetti, broken into 1” – 2” segments)
Vegetable oil (zit)
Cinnamon (qrfa)
Sugar (sukkar/samida)

Boil water in the bottom pan of a couscous set (or vegetable steamer).

While the water is coming to a boil, toss together the (dry) noodles and oil. This involves pouring the oil over the mountain of noodles and working it through, with your hands, until the noodles are all well coated. Then transfer the noodles into the top pan of the couscous set (or the top of the double boiler).

Let the noodles steam for several hours.

When well cooked, arrange on plate with cinnamon and sugar. You can mound the cinnamon and sugar in the middle or arrange it decoratively over the pasta, as you choose.

This was served as the main course for lunch today, even though it seemed more like a dessert. (Although, come to think of it, it probably has *less* sugar and cinnamon than the sweet potato casserole that I love at Thanksgiving, and that’s considered a vegetable…) I’d probably serve it as a side dish.