She’reya is a very old fashioned traditional dish found in Saudi and other surrounding Middle Eastern countries. Basically this easy dish is simply boiled pasta with sugar and definitely not anything fancy or hard to make. My mother in law told me the story behind this special dish and why she continues to always make it on the days that her family fast so that they will have it to break the fast. When her grandmother was a small girl her family was extremely poor. So poor that most days they did not have food to eat and the days they did it was usually borrowed. Maybe one day a neighbor would give them a small Arabic coffee cup with some tahina in it and they (the other three kids) would add water and drink it as if it were a soup. The mother (my mother in laws great-grandmother) would usually not eat just so the children would have food. This she’reya recipe was one that sometimes they would have and they would eat it with bread and it was such a treat. So my mother in law now always keeps the tradition alive by making she’reya. This beautiful story makes the dish so much more appealing and its found in a lot of Saudi homes during Ramadan since most were raised with it.
1/2 pack vermicelli, broken into small pieces (we use the nest)
2 cups water
1 tablespoon sunflower oil
5 tablespoons sugar
1. In a 4-quart saucepan on high heat add oil and vermicelli. Stir until color changes to a golden brown.
2. Add water and reduce heat to medium, add sugar. Cook until water is fully absorbed.
Yields: 4 servings