Cadriyad1

Cadriyad (Sweet Vermicelli with Nuts and Raisins)

We usually eat this dish with spicy rice and a salad mix of sliced tomatoes, onions, green chillies and lemon. The mix of sweet and spicy and crunchiness of the salad makes for a mouth-watering main course.

Cadriyad (pronounced ‘Aadriyad – the ‘c’ denotes a glotal ‘a’ sound) is a sweet made using vermicelli. This dish originates from the Indian sub-continent and was brought to Somalia by Indian traders. It is a favourite in Somali homes during weddings and Ramadhan, the holy month of fasting. There are many variations of this dish, but this version is one of my favourites. You can eat Cadriyad by itself as a dessert or take it to another level served with a dollop of whipped cream.

Cadriyaad

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Cadriyad (Sweet Vermicelli with Nuts and Raisins)

Author:
Recipe by:
Abderazzaq Noor

Ingredients

100 grams of vermicelli
¼ cup of raisins
2 tablespoonfuls of olive oil, butter or ghee
½ teaspoon crushed cardamom
Sugar to taste or honey
1 cup of water
Slivered almonds or any other kind of nut

Instructions

Fry the vermicelli in the oil (ghee or butter gives it a particularly delicious flavour) until lightly browned. Don’t take your eyes off the pot as the vermicelli browns very quickly.  Add water, honey or sugar, cardamom, raisins and slivered almonds.  Keep stirring until the mix thickens.  Add more water slowly to ensure it cooks through and does not stick to the pan. Cook until the water evaporates and the vermicelli is soft.

 

Prep time:
Cook time:
Total time:
Serves: 4 - 6 people

5 Responses to “Cadriyad (Sweet Vermicelli with Nuts and Raisins)”

  1. Parag

    Definitely worth trying.
    Being a veggie I am definitely going to try the chick pea and spinach recipe . These two items being regulars on my menu.
    Parag

    Reply
  2. The Somali kitchen

    Hi Parag – thanks for your comments and good to see you here! Regards to Naina. A&S

    Reply
  3. Casho Dhere

    Yay ! Cadriyad, my absolute favorite Eid dish ! This is the website I needed every time all my friends asked me to cook something somali ! Also, since I am from Djibouti, all your recipes’ names are crazy different from the ones we have. The morning pancakes for example, you don’t call them loxox, you call them something else. And in my country malawax and sabayad are the same thing but we have a different name for your malawax . Djibouti is like the Canada to your Somalia !

    Reply
    • Abderazzaq Noor

      Hi Casho Dhere, I am happy to hear that The Somali Kitchen is becoming a good resource for you. One thing I learnt is the amazing regional varieties in our cooking and even terminologies. For example, laxoox is not a name that is recognised in southern Somalia but very common in the north. Another example is cambabuur which isn’t common in many parts of the Somali world, but a favourite in Djibouti. In my home we always made cambabuur but in a slightly different way from Djiboutians as we add garlic and chilli! There are also many dishes that are peculiar to particular regions and not found elsewhere so I like to discover such dishes and share them.

      Reply

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