Vermicelles au Lait — Print Recipe

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.

Ingredients

200g thin vermicelli noodles
3 cups whole milk
3 tbsp sugar
2 tbsp butter
1 tsp vanilla extract
1 tbsp orange blossom water
Pinch of cinnamon
Raisins (optional)

Instructions

1 Break vermicelli into short pieces. Melt butter in a saucepan and toast the noodles, stirring constantly, until golden brown.
2 Pour in milk carefully as it will bubble. Stir to combine with the toasted noodles.
3 Add sugar, vanilla, and a pinch of cinnamon. Simmer over medium-low heat for 8-10 minutes.
4 Stir occasionally until noodles are tender and have absorbed most of the milk into a creamy consistency.
5 Remove from heat and stir in orange blossom water.
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.