Friday, September 6, 2013

Swayweih (Omani Sweet Vermicelli)

In searching for Omani recipes, this breakfast one caught my eye. Sadly, though I cut the sugar and added more eggs than the traditional version, my kitchen elves did not like this. "Good try, Mom," they urged, "you can't always make a hit. This one was...well, not." Love their honesty. And it keeps my culinary ego in check.

2 C swayweih noodles, broken into 1" pieces (I had spaghetti noodles, so I used those)
2 T butter
1/2 C dried coconut
1/4 C organic granulated sugar
pinch of saffron threads
1 t ground cardamom
4 eggs

Saute the onion, with a pinch of saffron threads, in butter until beginning to turn translucent. In another pot, cook the noodles until done, but still al dente. Drain the noodles. Into the pan with the onions, add in the coconut, sugar, ground cardamom, and beaten eggs.  Stir with a wooden spoon to scramble. To serve, place the cooked noodles on a plate. Top the noodles with the sweet, scrambled eggs. 

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