Balalit Saweeya Or Seviyan Sweet Vermicelli Breakfast Recipes

(BALALIT, SAWEEYA OR SEVIYAN) SWEET VERMICELLI BREAKFAST

(Balalit, Saweeya or Seviyan) Sweet Vermicelli Breakfast image

A gluten-free tasty sweet breakfast or dessert made especially during the month of Ramadan in the Arabian Gulf - Kuwait, UAE, Oman... Sometimes made with onion and egg. Originally published on http://arabicbites.blogspot.com.

Provided by UmmBinat

Categories Breakfast

Time 43m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

450 g rice vermicelli
1 cup sugar
2 -3 teaspoons ground cardamom
3 tablespoons rose water or 3 tablespoons orange blossom water
2 tablespoons olive oil (may use butter)
1 pinch saffron
3 liters water

Steps:

Place vermicelli on oven trays under broiler until golden brown. Watch carefully. May need turning to colour all.
Remove from oven and cook in 3 liters of boiling water for precisely 3 minutes.
Drain and set aside.
In a large pan mix the other tbls oil or butter with sugar, cardamom, saffron, and rose water stirring over medium heat.
Add the vermicelli, stirring to combine, let it cook over very low heat for 1/2 hour.
Serve warm.

Nutrition Facts : Calories 666, Fat 7.5, SaturatedFat 1.1, Sodium 228.2, Carbohydrate 144.4, Fiber 2.1, Sugar 49.9, Protein 4

MUZAFFAR SEVIYAN (SWEET VERMICELLI WITH CARDAMOM)

Muzaffar Seviyan (Sweet Vermicelli With Cardamom) image

Desserts made with seviyan - toasted vermicelli noodles - are popular all over South Asia. Sumayya Usmani, who writes the food blog My Tamarind Kitchen, remembers eating this particular dish, Muzaffar Seviyan, every year in Pakistan, where she grew up, to celebrate Eid al-Fitr, the feasting holiday that signifies the end of Ramadan. Toasting the broken noodles in butter until they smell nutty is the key to the dish's depth; the next layer of flavor comes from cooking them in spice-scented milk or syrup; finally, nuts and dried fruit provide crunch and chew.

Provided by Julia Moskin

Categories pastas, dessert

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

4 to 5 green cardamom pods
1/2 teaspoon saffron
2 tablespoons ghee, clarified butter or high-fat butter
1/2 cup chopped pistachios, plus 1 tablespoon whole pistachios
6 ounces vermicelli noodles, broken into 1-inch pieces (about 1½ cups)
1 cup sugar
2 tablespoons sweetened or unsweetened flaked coconut, for serving
1 tablespoon raisins, for serving
1 tablespoon slivered almonds, for serving
1 cup khoya (thickened milk solids) or heavy cream, for serving

Steps:

Crush cardamom pods with a mortar and pestle or the side of a chef's knife and remove seeds (discard husks).
Bring 2 cups water to a boil in a small saucepan. Remove 1 tablespoon of boiling water and use it to steep the saffron. Keep remaining water hot.
Heat the ghee in a wok or large skillet over medium-high. Add chopped pistachios and cardamom seeds and stir-fry until the cardamom is fragrant and the pistachios begin to lightly brown, about 1 minute. Reduce heat to medium and add vermicelli. Cook, stirring constantly, until vermicelli is browned and toasted, 3 to 4 minutes.
Reduce heat to medium low and add boiling water and steeped saffron. Cook, stirring occasionally, until vermicelli is tender and all the water is absorbed, about 8 minutes.
Stir in sugar until dissolved and cook 2 minutes more. Serve warm topped with the coconut, raisins, almonds, whole pistachios and khoya.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 4 grams, Carbohydrate 42 grams, Fat 7 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 2 milligrams, Sugar 26 grams, TransFat 0 grams

MY FAVOURITE SWEET TOASTED VERMICELLI FOR RAMADAN

My Favourite Sweet Toasted Vermicelli for Ramadan image

I do have another recipe for Seviyan posted, but that is a creamier more dessert like dish. I prefer this one as it is not as sweet & is brilliant for Suhor (the meal before dawn). Seviyan is the name of the toasted vermicelli used to make sweets aswell as savoury dishes in countries such as Pakistan & India. It is eaten throughout the year but comes into it's own during Ramadan. You can buy Seviyan / toasted vermicelli at most Asian stores & you can find it in the international isle of the larger supermarkets. Otherwise you can toast your own fine vermicelli in the oven! The fruit & nuts I refer to is the tropical dried fruit & nut mix you buy which typically has coconut, papaya, pineapple, banana, raisins & peanuts. If you don't want to use this then you can use slivered almonds & roughly chopped pistachios instead.

Provided by Um Safia

Categories Breakfast

Time 37m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

200 g toasted vermicelli (Seviyan)
1/4 cup sugar
1/2 cup pre packaged mixed nuts and dried fruit
2 teaspoons ground cardamom
2 tablespoons rose water
1 tablespoon ghee
1 pinch saffron

Steps:

Break the vermicelli in half. Place the ghee, rose water, sugar, cardamom & saffron in a large pan. Heat through gently then add the vermicelli.
Mix very well to coat thoroughly & to break up a little. Cook on as low heat as possible for approx 25-30 minutes or until the vermicelli is glossy & has absorbed everything.
At this point, stir in the mixed fruit & nuts. Serve.

Nutrition Facts : Calories 266.1, Fat 4, SaturatedFat 2.1, Cholesterol 8.2, Sodium 3.5, Carbohydrate 50.7, Fiber 1.9, Sugar 13.8, Protein 6.7

SEVIYAN - SWEET ASIAN VERMICELLI (TOASTED)

Seviyan - Sweet Asian Vermicelli (Toasted) image

There are many, many versions of Seviyan (& spelling), you will find it differs from house to house & of course there are regional variations. Seviyan is the name of the toasted vermicelli used to make sweets aswell as savoury dishes in countries such as Pakistan & India. It is eaten throughout the year but comes into it's own during Ramadan. This is great fro Suhor (the morning meal before dawn) or as a desset after Iftar (the evening meal). I also like to make this a little drier & reduce the sugar somewhat. Recently I discovered that it's fun to swap the almonds & pistachios for a handful of prepared 'tropical fruit & nut mix' like you find in the health food shops & supermarkets). Seviyan is easy to find in most Asian supermarkets as well as the international isle in your regular supermarket - where it'll be sold as Pakistani Vermicelli. I most recently bought mine from Tesco in the UK - 2 packs for 50p

Provided by Um Safia

Categories Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 -5 tablespoons sunflower oil (you can use vegetable or canola too)
7 ounces toasted vermicelli (Seviyan)
2 cups whole milk (I use semi skimmed)
1/2 cup sugar (you can reduce the amount to a 1/4 cup)
8 -10 whole green cardamom pods
4 tablespoons slivered almonds
20 shelled and sliced pistachios

Steps:

Place oil in a medium sauce pan, break the vermicelli into inch-long pieces (I find it easy to lay on a chopping board & slice with a large chefs knife) and add to the pan.
Cook the vermicelli over a medium heat, stirring occasionally. When the vermicelli has browned to a walnut colour - about 5 minutes, add the milk and almonds.
Gently bash the cardamom pods with a rolling pin or bottom of a heavy pan to release the seeds. Add the seeds to the cooking pan & add the sugar.
Cover and cook for 20 to 25 minutes over medium heat. The vermicelli will begin to soak up the milk. Check every 5 minutes to see how much milk has been absorbed & be careful to stir occasionally.
When the milk is almost completely absorbed, turn the heat as low as will go & cook with the lid off for around 10 minutes or until the noodles are separated.
Serve warm in small bowls topped with the pistachios. To make this a creamy dessert, you can also spoon over a little single cream or evaporated milk!
(If using the mixed fruit & nut add half of it at the time when the almonds are added & the remainder to decorate like the pistachios).

PERSIAN RICE COOKIES (NAAN BERENJI)

Persian Rice Cookies (Naan Berenji) image

Nice light flavoured naturally-wheat free cookies from Iran. They are similar to ghorabeyeh, an Arabian Gulf shortbread cookie. The addition of eggs in this results in a fluffy, delicate texture. If rice flour is unavailable, grind raw rice or cream of rice to a fine powder in a coffee or spice grinder. This is a really light, fragrant cookie and is especially good with tea or (rice/moo) milk. Modified mainly from http://dessertofthemonthclub.blogspot.com by Kat.

Provided by UmmBinat

Categories Dessert

Time 57m

Yield 20 cookies, 20 serving(s)

Number Of Ingredients 8

Ingredients

1/3 cup canola oil
2/3 cup confectioners' sugar (regular white sugar works too!)
2 eggs (May use egg replacer)
2 tablespoons iranian rose water
2 1/4 cups rice flour
1/4 teaspoon baking powder (make sure gluten-free if on GF diet)
3/4 teaspoon ground cardamom
ground roasted pistachio nuts (to garnish) or poppy seed (to garnish)

Steps:

Mix together the canola oil and white sugar.
Beat eggs and add along with the rose water to the sugar mixture.
Add the white rice flour, baking powder and cardamom and blend into a thick dough.
Refrigerate for at least 20 minutes.
Preheat the oven to 350F/180°C Line a cookie sheet with baking paper or oil lightly.
Take a spoonful of dough the size of a walnut, roll into a ball between your palms, flatten slightly, and place on the cookie sheet. Repeat, leaving about an inch between cookies.
Sprinkle the ground pistachios on top or poppy seeds if using.
Place cookie sheet in the preheated oven and bake for about 15-22 minutes, or until firm and cracked on top. They should still be quite white but have a slight golden bottom.
Remove from the oven and allow to cool before removing from the paper, and be careful these cookies crumble very easily.
Store in an airtight container until serving.

GULF SPICES (IBZAR)

Gulf Spices (Ibzar) image

From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. Arabian Gulf

Provided by Engrossed

Categories Low Cholesterol

Time 5m

Yield 1 cup, 12 serving(s)

Number Of Ingredients 10

Ingredients

4 tablespoons ground cumin
4 tablespoons ground black pepper
4 tablespoons ground coriander
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground cayenne pepper
1 teaspoon turmeric
1/2 teaspoon ground nutmeg
1/2 teaspoon ground mace

Steps:

Combine all ingredients and store in a tightly covered container.

Nutrition Facts : Calories 23.9, Fat 1, SaturatedFat 0.1, Sodium 5.8, Carbohydrate 4.4, Fiber 2.1, Sugar 0.1, Protein 0.9

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Balalit Saweeya Or Seviyan Sweet Vermicelli Breakfast Recipes

(BALALIT, SAWEEYA OR SEVIYAN) SWEET VERMICELLI BREAKFAST

A gluten-free tasty sweet breakfast or dessert made especially during the month of Ramadan in the Arabian Gulf - Kuwait, UAE, Oman... Sometimes made with onion and egg. Originally published on http://arabicbites.blogspot.com.

MUZAFFAR SEVIYAN (SWEET VERMICELLI WITH CARDAMOM)

MY FAVOURITE SWEET TOASTED VERMICELLI FOR RAMADAN

SEVIYAN - SWEET ASIAN VERMICELLI (TOASTED)

PERSIAN RICE COOKIES (NAAN BERENJI)

GULF SPICES (IBZAR)

From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. Arabian Gulf

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