This is a recipe
that can be enjoyed hot as a soup or cold and thickened as a pudding. How about
that.
Now I already
see some people thinking: what’s with these Moroccans eating sweet soups? It’s
not common I understand. But try it first, it’s indulging. It’s also easy and
quick to make. It does not require many ingredients.
This soup is a
way for me to consume milk because I hate milk! The
orange blossom water is helping in this, it hides what I hate in milk: its
smell and its after-taste.
I
wait until most of the liquid has reduced (absorbed) and that the pasta is
creamy tender. That’s the perfect time for me to enjoy it. But my mother and my
grandmother love their soup rather runny (well, isn’t it a soup after all?).
If you are not fan of broken vermicelli, you can use broken barley pearls, rolled oat, semolina (fine to medium) or long rice for that matter. But as you know, these ingredients will take more or less time to cook.
If you are not fan of broken vermicelli, you can use broken barley pearls, rolled oat, semolina (fine to medium) or long rice for that matter. But as you know, these ingredients will take more or less time to cook.
 |
| Broken vermicelli |
Ingredients
Serves 4
Prep: 15 min - Cooking: 15 min
- 1 ½ l milk - water (2/3 milk and 1/3 water)
- 200 g broken vermicelli (angel hair)
- 1 tbsp of butter
- ½ tsp of salt
- 2 tbsp of sugar (replaced by 1 tbsp of Stevia)
- 3 tbsp of orange blossom water (not extract)
To serve
- Good honey, cinnamon
Preparation
Bring water and milk
to a boil. Add
butter, salt and sugar.
Wait
until the boiling point and fold in the vermicelli. Stir gently to separate the
pasta and cook for 10 minutes over low heat (the pasta should be very tender
and the liquid slightly reduced at the end).
At
the end of cooking, remove from heat and add the orange flower water. Cover and
let rest for about 5 minutes to absorb liquid and become softer, stirring
occasionally so the milk does not form that ugly crust.
Serve when it is
still a little warm with honey and cinnamon.
Note
There are two ways to prepare this soup which can also be easily converted to dessert (add raisins and chopped toasted almonds for garnish, along with sugar powder and cinnamon).
1 – The simple way is the one I’m proposing today: you heat the liquids, you pour in the pasta and wait for the absorption takes place.
2
- Steaming: cooking pasta in a 2-levels steamer such as “couscoussier” after
having massaged the pasta with oil (so it does not stick) and then cook them using
the steam in 3 to 4 shots at a rate of 15 min / shot. Each
time they are soaked in water, fluffed up and put back into the top of couscousier.
When the vermicelli is
cooked, it is served in bowls and then we pour the milk on top (hot or cold).
We
add coarsly ground almonds, sultanas, powdered sugar, cinnamon and we dig in.
Nice pudding.
