Dining and Cooking
Pasta

Vermicelli Moroccan Style Recipe – CookingWithAlia – Episode 234



Written Recipe: http://www.cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=248&Itemid=110

INGREDIENTS:
1 chicken giblets (heart, liver, etc.)
2 teaspoons ground ginger
1 teaspoon pepper
1 teaspoon salt
1/2 teaspoon ground turmeric
A pinch of saffron threads (optional)
The juice of 1 lemon
3 tablespoons of olive oil
4-5 garlic cloves (crushed)
1/4 cup finely chopped cilantro
3 rolls of Chinese vermicelli 16 oz (57 grams) each

20 Comments

  3. Rita R Barry53

    They appear to be chicken livers as they are tender enough to break up with the wooden spoon. Gizzards don't get that tender. Alia do you ever use the yellow vermicelli that you use in your Seffa Mefouna recipe?

  4. cookingwithalia

    that type of vermicelli I prefer to steam, then you can add the spices that you want the same way I show in this recipe.

  7. cookingwithalia

    ingredients and link to written recipe are listed in the "About" section underneath the video
    1 chicken giblets (heart, liver, etc.)
    2 teaspoons ground ginger
    1 teaspoon pepper
    1 teaspoon salt
    1/2 teaspoon ground turmeric
    A pinch of saffron threads (optional)
    The juice of 1 lemon
    3 tablespoons of olive oil
    4-5 garlic cloves (crushed)
    1/4 cup finely chopped cilantro
    3 rolls of Chinese vermicelli 16 oz (57 grams) each

  8. cookingwithalia

    ingredients and link to written recipe are listed in the "About" section underneath the video 1 chicken giblets (heart, liver, etc.) 2 teaspoons ground ginger 1 teaspoon pepper 1 teaspoon salt 1/2 teaspoon ground turmeric A pinch of saffron threads (optional) The juice of 1 lemon 3 tablespoons of olive oil 4-5 garlic cloves (crushed) 1/4 cup finely chopped cilantro 3 rolls of Chinese vermicelli 16 oz (57 grams) each

  9. Nezuko_chan

    I tried this recipe with the steamed chicken (which was gorgeous), but my vermicelli came out really soggy and stuck together way too much. I followed your instructions exactly. I think it may have just been bad vermicelli? Any suggestions for next time?

  10. cookingwithalia

    hmmm strange. are you sure you have the right kind of vermicelli I used? I am using chinese vermicelli that is also called glass noodles. There is not much that can go wrong with them. you just cover them with boiling water for like 5-10 minutes, drain, and cook with spices. That's why I am taking you may had the wrong type of noodles.

  11. Nezuko_chan

    Yes, it must have been the vermicelli. It was very thin and some of it was already stuck together before I even put the water in. I think there is an option to get a thicker vermicelli, so next time, I will look myself instead of sending my husband. 😉 Baraak Allahu feeki. Keep the recipes coming. Al hamdulillah, I have been using your recipes to shock my husbands and my North African friends, because they can't believe an American woman can cook this food, ma shaa Allah.

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