Egyptian Vermicelli Milk Dessert | Shareya bil Laban
- theegyptiancook
- Feb 9
- 2 min read
Vermicelli milk is one of those quiet, comforting desserts that instantly takes you back to the kitchen. Toasted vermicelli cooked gently in milk turns rich, creamy, and lightly sweet, with a flavor that is simple but deeply nostalgic. This is the kind of dessert you make when you want something warm, familiar, and unapologetically comforting.
Ingredients
(Seasonings should be added to taste.)
clarified butter
¼ cup pine nuts
1 cup vermicelli
3 cups milk
¼ cup sugar
golden raisins
sea salt
vanillin powder
Instructions
Toast the Pine Nuts
Start by gently toasting the pine nuts in clarified butter (semna in Arabic) over low heat for a couple of minutes, just until they turn golden and fragrant. Keep an eye on them because pine nuts burn fast. Once toasted, remove them from the pot immediately and set them aside so they do not overcook.
Toast the Vermicelli
In the same pot, add a little more semna, then add the vermicelli. Stir frequently over medium heat until the vermicelli turns evenly golden brown. This step is key because the color and nutty flavor come from properly toasting the vermicelli.
Cook the Vermicelli Milk
Once the vermicelli is toasted, pour in fresh milk. Add sugar, golden raisins, a pinch of sea salt, and vanillin powder. Stir everything together well. Cover the pot and let it cook over low heat for about 10 minutes, stirring every few minutes and watching closely so the milk does not boil over. As it cooks, the vermicelli will become tender and the milk will thicken into a rich, creamy consistency.
Serve and Garnish
Once ready, transfer the vermicelli milk to a serving dish. Finish it off by garnishing with the toasted pine nuts, and it is ready to serve — warm, comforting, and exactly how it should be.
Okay, khalas! If you try my recipe, post it on Instagram
and tag me @theegyptiancook... or else I will yell at you!
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