Vermicelli with Cream (Sha'iriyyeh bil Qishta)

Name: Vermicelli with Cream (Sha'iriyyeh bil Qishta)
Total time: 3600 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 2 tablespoons cornstarch; 1/2 cup semolina; 3 cups whole milk (about 710 ml); 1 tablespoon rose water; 1 tablespoon orange blossom water; 2 tablespoons honey-flavored cream (or plain clotted cream); 2 tablespoons sugar; 1 cup vermicelli noodles; 2 tablespoons butter

Hiba Jamaleddine @Hiba

Lebanon,baalbeck

A delicious and very quick recipe for @cook_26799334.

Hiba Jamaleddine @Hiba

Lebanon,baalbeck

A delicious and very quick recipe for @cook_26799334.

Saved

Ingredients

1 hour

Serves 4 servings

For the semolina cream layer:
2 tablespoonscornstarch
1/2 cupsemolina
3 cupswhole milk (about 710 ml)
1 tablespoonrose water
1 tablespoonorange blossom water
2 tablespoonshoney-flavored cream (or plain clotted cream)
2 tablespoonssugar
For the vermicelli layer:
1 cupvermicelli noodles
2 tablespoonsbutter

Saved

Steps

1 hour

1

To prepare the vermicelli layer:
Break the vermicelli noodles into small pieces and toast them in butter until golden brown. Set aside.
2

To prepare the cream layer:
In a deep saucepan, combine the milk, sugar, cornstarch, and semolina. Whisk well while cold, then place over heat, stirring constantly until the mixture thickens.
Once thickened, add the cream, rose water, and orange blossom water. Stir to combine.
3

In a deep dish, spread a quarter of the toasted vermicelli, then pour the cream mixture over it. Top with the remaining vermicelli while the cream is still hot, so the heat softens the vermicelli slightly.
4

Serve chilled. You can drizzle with honey or simple syrup if desired, but the cream layer is already sweet enough.
5