Vermicelli with Almonds, Cinnamon and Culinary Argan Oil
This is a recipe for a wonderful traditional Berber sweet dessert called Seffa Medfouna. This vermicelli with almonds, cinnamon and culinary argan oil dessert is usually made as an accompaniment to a mint tea or coffee as an afternoon treat.
Make sure you have a good quality ground cinnamon that is fresh with a good strong scent, much of the ground cinnamon found at grocery stores has lost much of its flavor and aroma.
Vermicelli with Almonds, Cinnamon and Culinary Argan Oil
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Ingredients
- 9 oz. (250g) vermicelli (angel hair pasta)
- 2–3 Tbsp. of culinary argan oil
- 2 oz. (60g) butter
- 1¾ oz. (50g) sliced almonds
- 3 oz. (80g) powder sugar
- 1 Tbsp. ground cinnamon
- ¼ tsp. of salt
Instructions
- Cook vermicelli in boiling water until soft.
- Meanwhile, lightly toast almonds on a (dry) pan until fragrant. Allow to cool then finely chop.
- Drain the vermicelli and toss with butter, salt and argan oil to taste.
- Place the vermicelli on a plate and sprinkle the top with cinnamon, powder sugar, and chopped almonds.
If you try this recipe, be sure to leave a comment below. Love to know how it went. If you enjoyed this recipe and have fallen in love with argan oil, give my other culinary argan oil recipes a try, like my Moroccan Lamb Tagine, or my Grilled Goat Cheese with Almonds Salad.
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Source:
https://www.healthbenefitstimes.com/health-benefits-of-argan-essential-oil/