Recipes Made Easy!
Adriyad – Sweet Vermicelli with Pistachios, Currants and Dates
Just a quick blog about a Somalian dessert called adriyad which I tried the other day.
Somalia was colonised by Britain, France and Italy which influenced some of their cuisine.
This dish uses vermicelli, an Italian pasta but also has cinnamon and cardamom, common spices in East Africa.
I used pistachio nuts which are optional, you can add any other nuts you like.
Here is what you will need:
*200g vermicelli
*500ml water
*4 tbsp
*50g sugar
*50g currants
*3 cracked cardamom seeds
*1 cinnamon stick
*60g dates (optional)
*25g pistachios (optional)
*A little butter and salt
Method:
Heat oil in a medium sized deep pan. Break the vermicelli into three parts and fry in the oil until it’s slightly browned.
You may need to use two wooden spoons to move the vermicelli around in the pan or it might get messy!
Once browned add the rest of the ingredients and cover to cook on low heat for 5- 10 minutes.
Check to see if the vermicelli is cooked, if not add a bit more water.
I added a little butter and salt to round up the flavours.
When ready eat either warm or chilled. Traditionally this is served with rice but it’s just as lovely on its own 
Enjoy!
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