Page 94 - Msingi Afrika Magazine Issue 8

AFRIKAN FOODS

Egyptian rice with vermicelli noodles, or roz bil shar-
eya in Arabic, is a simple and delicious accompani-
ment to so many meals. It’s a frequent dish on the
table of Egyptians and its accompanied with stews,
soups, kofta, kababs, you name it. Egyptian rice is a
very short grain rice, grown in Egypt. It is not cooked
the same way as medium or long grain rice. When
cooked, it is supposed to have a fluffy texture, not at
all sticky.

INGREDIENTS:
• 1 Cup Steamed Basmati Rice
• 1 Cup Vermicelli
• 2Tbs Oil
• 2Tbs Butter
• ½ Cube Maggi
• ½ Tsp Ground Black Pepper.
• 1 Tsp Salt
• 1 Cup Warm Water
Directions:
Put the butter and the oil in the cooking pot.
Stir it until the butter is fully melted.
Add the 1 cup of vermicelli and stir it non-stop.
Reduce the heat to medium and keep on stirring till
the vermicelli turns golden brown.
Add the already washed and drained rice and stir the
mix until the water that was in the rice is completely
dry.
Add the spices and salt and keep on stirring.
Add the warm cup of water and then cover it as soon
as it starts bubbling up.
Reduce to the lowest heat and cook for 10 to 12min.
NB: The rice can be served with any stew or just a
simple salad.

Recipe and Preparation: Shiro wa Thumi
YouTube Channel: Shiro wa Thumi
FB: Shizo Shiro Gatimu
IG: Shirowa Thumi

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