A new obsession – vermicelli (sha3reya) with dried apricots and prunes

My friend Reham is an excellent cook. Above and beyond being a talented painter and an excellent mother, she can cook up fantasy dishes of fatta, experimental pumpkin pies and most recently, orange teriyaki steaks with apricot prune vermicelli. While I have yet to try making the steaks, tonight marked the third in a series of vermicelli filled nights of vigorous vermicelli stirring, scrumptious aromas and me with a cooking pot and a fork in my lap, scraping the last of the little vermicellis from the sides of the pot.

The mix of tastes – of sweet and salty – makes for a comforting and delicious treat.


1/2 bag of Regina vermicelli – approximately 1/2 cup I think?

4 dried apricot’s, chopped

4 prunes, chopped

3 tablespoons sunflower oil

1 cube of low salt/low fat chicken bullion

1/2 – 1 cup of water


1. Put vermicelli, apricots, prunes and bullion cube (crushed) into a pot.

2. Add oil and light the flame.

3. Stir vermicelli with apricots, prunes and bullion cube constantly – vermicelli should turn golden but should not burn.

4. Add in 1/2 cup water and mix. Cover the pot and wait for the water to absorb.

5. Taste the vermicelli and see if it is cooked enough – add water if it is still too al dente.

6. Eat and ENJOY!

By the way – I was partially inspired to do make and re-make this dish because while 1/2 cup of fresh fruits or veg is a serving, 1/4 cup of dried fruits is a serving. Feed it to your kids guilt free.



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