Uploaded May 2021 | Updated September 2026, 1 week ago
Today we're making a quick 10 minute alternative to rice, the classic Middle Eastern fried vermicelli. This side dish is extremely quick to make, and you can flavour it with anything you can think of
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If you enjoy our recipes and want to help us make more, then consider becoming a Patron. You can get your name in the video credits as well as some behind the scene updates patreon.com/MiddleEats
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You can reach us on instagram or facebook, and we'd love to see any recipes you cook.
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0:00 Intro
0:30 A primer on vermicelli
1:39 How to make classical fried vermicelli
3:08 Variation on the recipe
3:42 Conclusion
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Music by Epidemic Sounds - Referral link for a free trial here
epidemicsound.com/referral/zpsg6n
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🍳 My Kitchen Equipment 🥘
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Box Grater: geni.us/d4YE
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Smaller food processor: geni.us/gtPJ33
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Vegetable Peeler: geni.us/tiNom
Citrus Juicer: geni.us/8xWwcBB
Stainless Steel Cookware: geni.us/EsaLACR
Utensils: geni.us/Da55Vjd
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Stick blender: geni.us/E2FNym
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References:
Smithsonian Institute: https://www.si.edu/object/fsg_S1986.221
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Ingredients (2 Portions):
130g (1 cup) Wheat Vermicelli
230ml (7.7 fl oz) Stock
1.5 Tbsp Butter or Oil
0.75 Tsp Salt
0.25 Tsp Pepper
Directions:
1- Melt the butter in a pot over medium high heat
2- Add the vermicelli and continuously stir this in the oil. Fry until a deep brown colour and almost burning. About 3-5 minutes
3- Add the stock and seasonings. The stock should just barely cover the rice by 1/2cm or 3/16"
4- Bring to a boil and turn the heat down to medium. Cover the pot and allow it to steam for about 7-10 minutes
5- Once the water has all evaporated and the vermicelli is cooked, use a fork to fluff it up
6- Serve while hot
Today we're making a quick 10 minute alternative to rice, the classic Middle Eastern fried vermicelli. This side dish is extremely quick to make, and you can flavour it with anything you can think of
----
🙌 Support the Channel 🙌
If you enjoy our recipes and want to help us make more, then consider becoming a Patron. You can get your name in the video credits as well as some behind the scene updates patreon.com/MiddleEats
----
🌍 Stay connected 🌍
You can reach us on instagram or facebook, and we'd love to see any recipes you cook.
➥Instagram instagram.com/itsmiddleeats
➥Facebook facebook.com/MiddleEatsyt
----
0:00 Intro
0:30 A primer on vermicelli
1:39 How to make classical fried vermicelli
3:08 Variation on the recipe
3:42 Conclusion
----
Music by Epidemic Sounds - Referral link for a free trial here
epidemicsound.com/referral/zpsg6n
----
🍳 My Kitchen Equipment 🥘
(These links are amazon affiliated and help support the channel at no extra cost to you)
Box Grater: geni.us/d4YE
Food Processor: geni.us/2qQ9bX
Smaller food processor: geni.us/gtPJ33
My Kitchen Scale: geni.us/o3tM
Vegetable Peeler: geni.us/tiNom
Citrus Juicer: geni.us/8xWwcBB
Stainless Steel Cookware: geni.us/EsaLACR
Utensils: geni.us/Da55Vjd
Glass jugs: geni.us/QAuvNNB
Stick blender: geni.us/E2FNym
📷 My Filming Equipment 🎥
Sony a6400: geni.us/Cc7J0Nj
Sony F1.8 Lens: geni.us/5ATix6
----
References:
Smithsonian Institute: https://www.si.edu/object/fsg_S1986.221
----
Ingredients (2 Portions):
130g (1 cup) Wheat Vermicelli
230ml (7.7 fl oz) Stock
1.5 Tbsp Butter or Oil
0.75 Tsp Salt
0.25 Tsp Pepper
Directions:
1- Melt the butter in a pot over medium high heat
2- Add the vermicelli and continuously stir this in the oil. Fry until a deep brown colour and almost burning. About 3-5 minutes
3- Add the stock and seasonings. The stock should just barely cover the rice by 1/2cm or 3/16"
4- Bring to a boil and turn the heat down to medium. Cover the pot and allow it to steam for about 7-10 minutes
5- Once the water has all evaporated and the vermicelli is cooked, use a fork to fluff it up
6- Serve while hot
