Wednesday, August 26, 2009

Sh'aria bi Lebben

I do realize it's been a while. I've got some other blog things going on and also I've been a little busy with my transition. But here it is, the first recipe from Sudan. This is Sh'aria bi Lebben, or Angel's Hair Pasta with Milk. It tastes a lot like rice pudding. Delicious for breakfast or dessert. The recipe is vague, as are most recipes here. But it's not easy to mess this up.

1 package of angel's hair pasta/vermicelli (this is the curly kind that's usually used)

vanilla (optional)

  1. Put a few cups of water into a medium or large saucepan. Add about a teaspoon of salt and a few tablespoons of oil.
  2. Bring the water to a boil and add the noodles.
  3. Cook the noodles for longer than you need to and until most of the water is done (but don't let it get dry).
  4. Add milk to cover the noodles and a little more, until the milk is about a half inch to an inch over the level of the noodles.
  5. Add sugar to taste. If you like things sweet, add up to a half cup. Less sweet is fine, too. This is totally up to you. I think vanilla would be nice, as well, so feel free to add a teaspoon or so.
  6. When the milk starts to bubble, start stirring. Keep stirring until the milk and noodles are thickened somewhat.
  7. Leave it to simmer for another couple of minutes.
  8. Turn off the heat and leave it to cool for a few minutes.
  9. Pour/spoon into bowls. Let cool.
  10. Enjoy!
Add raisins for a slightly different twist. Add them when you add the milk so they have a chance to plump up a little.
Top with a little cinnamon.
Add almond flavoring instead of vanilla, if you like. Neither is necessary.

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