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Steamed Vermicelli

Steamed Vermicelli

Start by filling the base of a couscoussier at least halfway with salted water, and bring it to a boil. Once boiling, reduce the heat to medium-low, enough to keep the water simmering rapidly.

Next, mix 3 tablespoons of oil into dry, broken vermicelli. Be sure all the strands are coated with oil.

1st Steaming of the Vermicelli

Transfer the oiled vermicelli to the steamer basket, and place atop the couscoussier. Allow to steam for at least 20 minutes, timing from when you see the steam rise from the vermicelli. Watch for the ends of the broken vermicelli to poke up. 

2nd Steaming of the Vermicelli

Turn the vermicelli out into a very large bowl. Break it apart, and mix in about 1 1/4 cups water and a teaspoon orange dye. The vermicelli should absorb most of it.

Put the vermicelli back into the steamer, and place it atop the couscoussier for the second steaming. Allow to steam again for 20 minutes, timing from when you see the steam rise through the vermicelli. Again, you’ll notice the ends of the vermicelli poking up.


3rd Steaming of the Vermicelli

Turn the vermicelli out into a large bowl, and break it apart. Stir 2 teaspoons of salt into 2 cups of water, and add this to the vermicelli, tossing to mix well.

Put the vermicelli back into the steamer, and steam for a third time for 20 minutes. Again, time the steaming from when the steam rises from the vermicelli, and watch for the ends to poke up.

Test the vermicelli. If you want it a little more tender, steam for a fourth or fifth time if needed 

Incredible Baked Lamb Shanks

2 lamb shanks

2 onion chopped

5 garlic cloves, crushed
2 tsp mustard
½ cup fresh lemon juice
½ cup olive oil + more for drizzling;
3 tsp balsamic vinegar
Sea salt and freshly ground black pepper

Preheat your oven to 350 F.

Mix the garlic, mustard, lemon juice, olive oil, balsamic vinegar, salt and pepper.

Add the diced onion at the bottom of the pan 

Add the lamb shanks and the seasoning 


Cover the roasting pan with foil, and roast in the oven 2 ½ hours.

Then remove the foil and Place the roasting pan in the oven and roast, uncovered, for about 35 minutes.

The lamb shanks are ready once the meat is falling off the bone.

Serve the Vermicelli with the Baked Lamb Shanks

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Vermicelli Rice

Vermicelli Rice

2 cups Basmati rice

1/2 teaspoon salt

2 tablespoons oil (or butter)

1/2 cup vermicelli

3 cups boiling water

Wash the Basmati rice in water till the milky color turns clear. Let the rice soak for minimum 30 minutes, preferably one hour. 

Heat oil on medium heat in a medium-sized heavy-bottomed pan. When the oil is hot, add the vermicelli and stir till they begin to change color a bit, around 3 minutes. 

Add the rice, and fry for 2 minutes

Add hot water, salt. Cover pot with a tea towel and lid. Turn the heat to low and allow the rice to cook for 18 minutes. 

Turn the heat off and let the rice rest for another 10 minutes. Decant with a wide-rimmed spatula or teacup saucer, to prevent the grains from breaking.