Vermicelli with Yogurt and Pine Nuts
Instructions:
- People used to make 1-inch-long vermicelli by
rolling tiny pieces of dough between their fingers. Make it by
breaking dry vermicelli in your hand.
- 14 ounces dry vermicelli, broken with your hand into 1-inch pieces
- 2 chicken bouillon cubes
- Salt
- 2 cups plain whole-milk yogurt, at room temperature
- 2 or 3 cloves garlic, crushed (optional)
- ⅔ cup pine nuts
- 1 tablespoon vegetable oil
- Cook the vermicelli in plenty of boiling water with the crumbled bouillon cubes until just tender, then drain. You may not need to add salt to the water, because of the saltiness of the cubes.
- For the sauce, mix the yogurt with the garlic and a little salt.
- For the topping, fry the pine nuts in the oil, shaking the pan, until lightly colored all over.
- Serve the vermicelli with the yogurt poured over and sprinkled with the pine nuts.