Iraqi Sweet Vermicelli


by: Halal Home Cooking

soft and shiny vermicelli noodles flavoured with cardamom and rose water and garnished with nuts.


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serves: 2-3

1/2 tablespoons ghee (clarified butter)

1/2 tablespoon sunflower oil

2 ounces / 57 grams (about 3 nests) vermicelli

1 cup hot water

pinch salt

1/3 cup sugar ( i used homemade vanilla sugar)

1/3 teaspoon ground cardamom

1 teaspoons rose water

1/3 cup almonds (or walnuts), roughly chopped

1/2 tablespoon coarsely ground almonds (or pistachios), for garnish

Nutrition Facts
Iraqi Sweet Vermicelli

Servings Per Recipe: 2

Amount per Serving

Calories: 381

  • Total Fat: 15 g
  •     Saturated Fat: 2.8 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 7.7 mg
  • Sodium: 108.4 mg
  • Total Carbs: 60.9 g
  •     Dietary Fiber: 3.3 g
  •     Sugars: 39.2 g
  • Protein: 3.8 g

how is this calculated?

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1.  In a heavy pot over medium heat, melt the ghee with the oil. Lightly crush the vermicelli nests between your fingers, add pieces to the pot, and cook them, stirring constantly, until golden brown, about 3 minutes. Carefully pour in the hot water and add the salt. Stir, bring the mixture to a boil, then lower the heat and simmer, covered, until the noodles start to soften, 2 to 3 minutes.

2.  Add the sugar, cardamom, rose water, and nuts. Stir until the sugar crystals dissolve. Let the mixture simmer, covered, on medium-low, gently stirring 2 or 3 times, until moisture is absorbed, noodles look glossy, and the sugar starts to caramelize and stick to the bottom of the pot, 6 to 10 minutes.

3.  Spoon the noodles onto a flat platter, evening the surface with the back of a spoon. Sprinkle with ground nuts, divide into portions, and serve warm.

Cooks' note:
If using almonds, lightly toast them beforehand for more flavour or add a dash halal pure almond extract to the pot when you add the water.
Leftovers may be refrigerated and then heated for 1 minute in the microwave.

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