Roz Bil Shaghria Food

EGYPTIAN RICE WITH VERMICELLI (ROZ BIL SHAREYA)

Steps:

• Heat oil in a medium pot on med-high heat.
• Add vermicelli noodles, stir constantly as they toast in the oil until golden brown. They can burn easily so keep stirring and don't leave unattended.
• Add rice and stir. Toast rice and noodles together for a few minutes until rice is coated in oil and turns opaque.
• Smooth out rice and noodles and slowly add water to cover by about ¾ inch/ 2cm. (If desired and water isn't too hot, use the knuckle trick: Insert index finger into the water until it touches the top of the rice, the water should be up to your first knuckle).
• Add salt (I used about 1 tsp kosher salt) and and butter, if using. Bring to a boil, stir in butter if using, cover with lid and turn down heat to low. Cook for 20 minutes.
• Remove lid and place it back on the pot ajar so some steam escapes. Let rest 10 minutes, fluff with a fork and serve.

ROZ BIL SHAGHRIA

Steps:

• In a saucepan, fry the vermicelli in the oil over medium heat until lightly golden, stirring so that they color evenly. Watch them, as they brown very quickly.
• Add the rice and stir until the grains are coated. Then pour in the boiling water or stock, add salt, and stir well. Cook, covered, over low heat for about 20 minutes or until the rice is tender and the water absorbed.
• Stir in the butter, and serve hot.
• Add a handful of boiled or canned and drained chickpeas at the same time as the water.
• Fry 1 chopped onion in the oil till transparent, then add the vermicelli.
• You can toast the vermicelli under the broiler or in a dry skillet instead of frying it.