Lebanese rice with vermicelli (Rouz be shayriyeh) from A Lebanese Feast of Vegetables, Pulses, Herbs and Spices (page 264) by Mona Hamadeh
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vermicelli pasta
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rice
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Green bean stew (Yakhnet loubeyeh); Dried bean stew (Yakhnet fasoulia); Okra stew (Yakhnet bameyeh); Vegetable bake (Saneyeh khoudra); Stuffed baby aubergines (Sheikh el mehshi); Mixed vegetable and bean stew (Fasoulia ma khoudra); Cauliflower in tahini and coriander sauce (Karnabeet be tahini); Pea stew (Yakhnet bazella); Potato stew (Yakhnet batata); Poached eggs in tahini (Shamahleyeh); Spinach with rice (Sbanekh ma rouz); Filled artichoke hearts (Mehshi ardi showki)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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