Egyptian Vermicelli Milk

https://youtu.be/XDwuj8Mt-_s?si=dMXdhx_IEK7QOfaO

Print

EGYPTIAN VERMICELLI MILK | SHAREYA BIL LABAN

Yield 4

Prep time

5 Min

Cook time

20 Min

Total time

25 Min

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.

Cook modePrevent screen from turning off

Ingredients

• 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:

1. Melt clarified butter in a pot over low heat.
2. Add ¼ cup pine nuts and toast for a couple of minutes until golden and fragrant.
3. Stir frequently to prevent the pine nuts from burning.
4. Remove the toasted pine nuts from the pot immediately and set them aside.

Toast the Vermicelli:

1. Add a little more clarified butter to the same pot.
2. Add 1 cup vermicelli and toast over medium heat.
3. Stir frequently until the vermicelli turns evenly golden brown.

Cook the Vermicelli Milk:

1. Pour 3 cups milk into the pot with the toasted vermicelli.
2. Add ¼ cup sugar, golden raisins, a pinch of sea salt, and vanillin powder.
3. Stir everything together until well combined.
4. Cover the pot and cook over low heat for about 10 minutes.
5. Stir every few minutes and watch closely so the milk does not boil over.
6. Cook until the vermicelli becomes tender and the milk thickens into a creamy consistency.

Serve:

1. Transfer the vermicelli milk to a serving dish.
2. Garnish with the toasted pine nuts.
3. Serve warm.

Did you make this recipe?

Tag @theegyptiancook on instagram and hashtag it #theegyptiancook