Caadriyad (Vermicelli and Raisins) is a traditional Somali recipe for a classic dessert of fried vermicelli that's boiled with raisins, dates, sugar, cardamom and vanilla extract which is served either hot or cold. The full recipe is presented here and I hope you enjoy this classic Somali version of: Vermicelli and Raisins (Caadriyad).
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Ingredients:
2 tbsp vegetable oil
220g vermicelli, broken into 3cm lengths
500ml hot water
3/4 tsp ground cardamom
4 tbsp sugar
4 tbsp raisins
4 tbsp dates, pitted and chopped (optional)
4 tbsp walnuts, chopped (optional)
Method:
Heat the oil over medium heat in a large frying pan then add the vermicelli and fry, stirring constantly, until lightly browned. Slowly stir in the hot water then add the cardamom, sugar, raisins, dates and nuts.
Reduce to a low simmer, cover the pan then cook gently over, stirring occasionally, for about 10 minutes, or until all the water has been absorbed and the vermicelli is tender. Traditionally this dish is serve accompanied by pain rice.
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