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Recipe for :

Vermicelli Rice

Lebanese cuisineThis recipe has been reproduced with the kind permission of Samara Cuisine.

Based in Ham, South West London Samara Cuisine not only caters for all kinds of occasions, such as dinner parties, birthday parties, weddings, hen nights, Christmas parties, office parties, corporate functions and conferences but also teaches hands on cookery classes in Lebanese cuisine.

The classes are held in our Mediterranean garden, and in Winter the classes take place in our dining room over looking the Mediterranean garden, in front of a cosy fire.

Each class features three different Lebanese recipes, tips on how to preserve food, best places to shop, how to choose the ingredients, costs and the amount you need to prepare for different occasions. You can also join us, a day before on a shopping trip to the local market or the Arabic shops to introduce you to many new ingredients, and how to use them.

Each cooking session accommodates four people. Everyone prepares and helps to put together the meal and at the end of each session we all sit down with a bottle of Lebanese wine to sample the food.

All participants will take home a plate of Lebanese Baklava, a bag of Lebanese bread, all the recipes they tried and general cooking tips.

Samara Cuisine Samara Cuisine

. . . like to know more about how to book a cooking class then visit


1 Cup of basmati rice
1 Cup of water
1/ 2 tsp of salt
100 g Vermicelli pasta


  • Wash and soak the rice in water for half an hour.
  • Meanwhile roast the vermicelli under the grill until golden.
  • Strain the rice and add 1 cup of fresh water, salt, the vermicelli pasta and bring to boil.
  • Cover the pan and reduce temperature. Leave on a low heat for just 12 minutes.
  • Mix the rice gently and serve it hot with most Lebanese stews.

Samara Cuisine