Vermicelles au Lait
Vermicelles au lait (ver-mee-SEL oh LAY)
Sweet Milk Vermicelli
Thin vermicelli noodles toasted in butter until golden then simmered in sweetened milk with vanilla and orange blossom water. This beloved Mauritanian dessert-breakfast hybrid is pure creamy indulgence.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep bowls
Garnishes: cinnamon, raisins
Accompaniments: mint tea
Instructions
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1
Break vermicelli into short pieces. Melt butter in a saucepan and toast the noodles, stirring constantly, until golden brown.
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2
Pour in milk carefully as it will bubble. Stir to combine with the toasted noodles.
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3
Add sugar, vanilla, and a pinch of cinnamon. Simmer over medium-low heat for 8-10 minutes.
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4
Stir occasionally until noodles are tender and have absorbed most of the milk into a creamy consistency.
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5
Remove from heat and stir in orange blossom water.
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6
Serve warm in bowls, optionally garnished with raisins and an extra dusting of cinnamon.
Did You Know?
Vermicelles au lait is the ultimate Mauritanian comfort food — children request it when sick, and adults crave it when homesick.
Chef's Notes
Equipment Tips
- saucepan
- wooden spoon
- serving bowls
Garnishing
cinnamon, raisins
Accompaniments
mint tea
The Story Behind Vermicelles au Lait
Vermicelles au lait showcases the French colonial influence on Mauritanian cuisine, where Italian-style pasta was adopted and transformed into a sweet, milky dish uniquely Mauritanian. The addition of orange blossom water connects it to the broader Arab-Moorish culinary tradition, creating a fusion that represents Mauritania's position at the crossroads of African, Arab, and European food cultures.
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