Vermicelli broken into 1-inch pieces, or pasta which looks like large grains of rice, called lissan al assfour or “bird’s tongues,” and orzo in the U.S., is used. Both of these types of pasta were made at home by rolling the dough between two fingers, but now they are available commercially. In Egypt it is a breakfast dish, served sprinkled with nuts and raisins. Chopped bananas are sometimes also added. The pasta is usually fried until it is golden brown and then boiled. In North Africa, where they steam the pasta without first frying it, it is served as a dessert. The mastic must be pounded or ground to a powder with a pinch of sugar.

　　

Ingredients

serves 4-6

　　4 cups whole milk plus more to serve with

　　9 ounces dry vermicelli or “bird’s tongues” pasta

　　1/3–1 cup sugar, to taste

　　2 tablespoons orange-blossom or rose water

　　3–4 grains of mastic, ground to a powder (optional)

　　1 cup chopped mixed nuts (walnuts, hazelnuts, almonds, pistachios)

　　1/4 cup raisins

　　

Step 1

Bring the milk to the boil in a pan and drop in the pasta. If using vermicelli, crunch into 1-inch pieces in your hand.

　　

Step 2

Simmer for about 5 minutes, until the pasta begins to soften. Then add the sugar, flower water, and mastic if using. Cook until the pasta is tender and most of the milk absorbed. Eat hot, sprinkled with nuts and raisins. Add more hot milk if necessary. It should be quite soupy.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf