Vermicelli and Meat Dish

admin, April 3, 2015


Serving Size: 4-6


For the Meat and Sauce

  1. 750 g (1 1/2 lbs.) beef or lamb, cut into 2″ pieces
  2. 4 tablespoons butter
  3. 2 large onions, very thinly sliced
  4. 3 cloves of garlic, finely chopped or pressed
  5. 4 ripe tomatoes, peeled, seeded and chopped
  6. 2 teaspoons salt, or to taste
  7. 1 1/2 teaspoons black pepper
  8. 1 teaspoon ginger
  9. 1 teaspoon saffron threads, crumbled
  10. 1/2 teaspoon turmeric
  11. 1 cinnamon stick (optional)
  12. dash of Moroccan yellow colorant (optional)


For the Noodles

  1. sauce from the meat
  2. 700 ml (or 3 cups) broth (beef, chicken or vegetable)
  3. 1 tablespoon butter
  4. 500 g (or 1 lb.) broken vermicelli



  1. Add all of the meat and sauce ingredients to a heavy-bottomed pot or pressure cooker. Stir to combine and place the pot over medium heat for about 15 minutes, stirring occasionally, until the meat has browned and is sitting in a thick sauce.
  2. If cooking in a conventional pot: Add enough water to cover the meat and bring the liquids to a boil. Reduce to a simmer, cover, and cook the meat for 1 1/2 to 2 hours, or until the meat easily breaks apart with a spoon. Stir the meat occasionally while it cooks, and add more water only if you feel it’s necessary. The sauce at the end of cooking should be thick. Discard the cinnamon stick.
  3. If cooking in a pressure cooker: Add enough water to cover the meat. Secure the lid on the pot and cook the meat, with pressure over medium heat, for about 45 minutes, or until the meat is tender enough to break apart with a spoon. If necessary, reduce the sauce until thick. Discard the cinnamon stick.
  4. Transfer about 3/4 of the sauce (without the meat) to another large pot. Add to it the 700 ml of broth and butter and bring to a boil. Taste and adjust seasoning to make the broth salty and peppery.
  5. Wash the vermicelli in a large bowl of cold water, drain, and add to the boiling broth. Cook for four or five minutes, stirring gently a few times, and remove from the heat. Allow the pasta to stand for several minutes longer to completely absorb the liquids.
  6. Arrange the vermicelli on a large serving platter. If necessary, reheat the meat and the remaining sauce before pouring them over the bed of vermicelli. Serve immediately.
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