Roz Shayreeyeh (Vermicelli Rice)

Vermicelli, called sha'reyeh (شعريه) in Arabic, is used in one of the most common ways of cooking this rice. The vermicelli is browned by frying with oil or butter, then rice and water are added.This side dish is common in both Lebanon and Syria, as well as in Germany, Egypt and across the Arab world. The dish goes by a variety of names and spellings, often translated as "rice with vermicelli" (although I don't know how literal that translation is): Ruz Mafalfal/Aroz Mofalfal, Riz bi Sh'arieh, Roz bil Shariyah. Syrians/ arab love this rice dish with its tiny golden brown noodles that usually accompanies the wide variety of stews. In Egypt, it's the rice served with Malokiyah Soup, the national broth thick with fresh greens and herbs. Across the Arab world, vermicelli rice is a simple favorite usually prepared with fat-grained Egyptian rice or whatever medium-grained rice is available. Tossing the rice in a little butter/ghee/oil before adding the liquid helps to keep the kernels from sticking together. When chicken broth or bouillon is used instead of water.

The Syrian way to cook rice. It is served with stews and casserol

Roz Shayreeyeh (Vermicelli Rice)
2 cups long grain rice/ basmathi-washed&soaked in salty water for 30 minutes
2/3 cup vermicelli
3 3/4 cups water
6 tbsp vegetable oil
1 cube chicken stock
salt according to taste

(Shariye..Vermicelli)

(Macaroni/ arab Call makarona asfur..)

In a cooking pot, fry the vermicelli with the vegetable oil on medium heat until they turn light golden in color. Strain the rice and add it to the vermicelli. Stir for 2 min. Add the water, chicken cube and salt, cover and put on medium heat until the water starts boiling then reduce the heat to minimum. Let it simmer over low heat for 20 min or until rice is cooked. The rice is ready when all water has evaporated. wallaaa...