This extremely delicious dish was adapted from Barlin Ali's cookbook Somali Cuisine.

1/2 stick (1/4 c.) butter
1 lb. angel hair pasta or vermicelli pasta (do not cook)
2 c. hot water
1 c. sugar
1 - 2 cinnamon sticks
1/2 ts. cardamom powder
1/2 c. raisins
1/4 c. toasted almonds
salt to taste

1. Melt butter in a pot; add the uncooked pasta and saute until golden brown.
2. Add the hot water, sugar, cinnamon, and cardamom; simmer until all the water is absorbed and the pasta is no longer hard.
3. Add the raisins and almonds; remove from heat.


  1. Assalamu alaykum,
    MashaAllah, adriyah dish is very good, my mother in law use to make this for us in we call it shariyah.

    Thank you for the recipe
    take care

  2. YUMMY!

    Thank you now off to make this as i have been fasting and was thinking of something sweet to make.

    May Allah bless you and your family with success, Ameen.


  3. Assalaamu 'Aleikum Wa Rahmatullahi Wa Barakatuh

    Dear sister, I tried to make this dish and unfortunately I didn't succeed in it. Should the pasta be a bit hard like al-denté? My Ardiyah turned out hard. Please do tell me how it should be.

    Jazak'Allahu Kheyr.


Post a Comment

Popular posts from this blog

Shaah (Somali Tea) and Somali Sweets

Somali Cake

A Step-by-Step Guide to Making Sambusa Wrappers