Adriyad
- Soomaali
- Cadriyad
- Français
- Adriyad
- العربية
- الشعيرية او العطرية
By Leila & Abdullahi · ·
Adriyad (cadriyad) is a traditional Somali dish prepared with vermicelli pasta. It is more common in the northern parts of Somalia where it is served as both a dessert dish or served with rice. In Brava, it is known as seewiya and it is usually served as a dessert during Ramadan (the month of fasting). It is also called ntaambi which is the Bravanese word for vermicelli.
The word adriyad comes from the Arabic عطرية which is what this sweet vermicelli dish is called in Yemen. In the other parts of the Arab world it is known as شعيرية (sha’iriyah).
It is the added flavours that makes this dish very delicious: the cardamom, cinnamon, cloves, etc. as well as the ghee that is traditionally added to it. The sugar and ghee make it a high calorie dish but we made a version that is healthier without compromising the taste.
Browning the pasta in an oven also makes it much healthier than browning it in butter. If you like the butter flavour, you could add just a teaspoon or so of browned butter just before serving and it will impart a nice flavour to the dish. Enjoy.
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Ingredients
1 cup = 237 mL · 1 Tbsp = 15 mL · 1 tsp = 5 mL. All are level measurements.
Multicolour Adriyad
Dessert
Method
Tap a step to mark it done.
Short cut vermicelli Steps for preparing adriyad Using medium heat, brown 1 cup of the vermicelli in 4 tablespoons of butter until golden brown. Stir continuously.
Add the other cup of the vermicelli and brown lightly.
Add 3½ cups of water.
Add ½ cup granulated sugar.
Cover & cook for about 18 minutes until the moisture is absorbed. Use medium heat.
Add the raisins and toasted nuts (if using).
Adriyad Adriyad with rice Multicolour vermicelli Multicolour vermicelli Steps for preparing multicolour adriyad Boil the vermicelli in 2 litres of water.
Cook for 4 to 5 miniutes until just tender. Do not make it mushy.
Drain the vermicelli and rinse under cold water to get rid of the starch. This will make it less sticky.
In a pot set on medium heat, combine 2 tablespoons canola oil and ½ cup sugar.
Add the vermicelli and stir to coat well.
Add the raisins and toasted nuts (if using).
Multicolour adriyad Adriyad with rice Preparing adriyad as a dessert dish Break the pasta in half and place in a toaster oven. Use the broil function and set the temperature to 400°F/204°C. Toast until golden brown. Do not spread the pasta into one layer if you want to get the desired colour variation.
Boil in 2 litres of water.
Cook for 4 to 5 minutes until just tender. Do not make it mushy.
Drain and reserve ¼ cup of the pasta water.
In a pot set on medium heat, combine the pasta, ¾ cup sugar, 2 tablespoons olive oil, and ¼ cup pasta water. Stir to coat well.
Add the ground cardamom. You can add raisins and toasted nut if you wish.
Comments
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S.A.W,
I really don’t know how to thank you guyz, u r such life savers any Somali dish I think of I first visit xawaash. All my Somali n non Somali friends n neighbours know xawaash. So proud of u bahda xawaash.
May allah ah reward u with ur good deeds.
Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
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Waxaan kugula talinaynaa Xalwadda Fudud /recipes/easy-halwa/ inaad ka biloowdid. Kariskeeda wey fududdahay. Waxyaabaha ugu muhiimsan waa cabirada, dabka, iyo waqtiga. Haddaad si fiican u raacdid, insha’Allaah wey kuu hagaagi doontaa.
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