Kitchen Kulture: She3reya 101

In my humble opinion, She’reya or Vermicelli is one of the most fulfilling, delicious and common Egyptian carb dishes. Whether as a main or as a side, it is unfortunately underrated for some reason.

Versatile and actually quite nutritious in nature, She’reya can be eaten as a savory or dessert dish; think rice and vermicelli, vermicelli with red sauce and meat, vermicelli soup, vermicelli pudding, you name it! Other countries such as Vietnam and India also have vermicelli in their cuisine, but the noodles are often longer and lighter in colour. You can basically do anything with it!

How to make She’reya is actually such a simple task that takes no longer than 20 minutes, so don’t let the brown, soft, smoky smelling end product that was once hard and beige in the pack fool you! Follow our 101 on how to make it at home here:





1 cup vermicelli
1 cup water
1 tbsp oil
1 tbsp salt



In a pan, add the oil and wait for a few minutes until it is hot, and then add the vermicelli and salt.



Fry the vermicelli in the oil until its colour changes and darkens, on low heat.



Add 1 cup water and stir over low heat, and cover and keep heat on very low.



Keep covered and check every 10 minutes until the vermicelli absorbs all the water and becomes fluffy and solid.



Being a major she3reya fan I can eat it on its own, but you can add toasted almonds and fried onions on top, tomato sauce, yogurt and paprika. For the sweeter version, just add a tablespoon of sugar!