Swayweih

Swayweih Recipe: A Vegetarian Dish from Oman with Vermicelli, Coconut, and Cardamom

Region / culture: Oman | Servings: 4 |

Vegetarian diet

Introduction

Swayweih is a traditional Middle Eastern dessert made with vermicelli noodles, butter, sugar, eggs, and aromatic spices like cardamom and saffron. This sweet and fragrant dish is perfect for satisfying your sweet tooth after a delicious meal.

History

Swayweih has been enjoyed in Middle Eastern countries for generations, with each family adding their own unique twist to the recipe. It is often served during special occasions and celebrations, as it is a symbol of hospitality and generosity.

Ingredients

2 cups of dry, uncooked swayweih noodles (0.5 inch vermicelli pieces)
4 tbsp of margarine or butter
0.5 cup of finely chopped onion
0.33 cup of desiccated coconut (optional)
0.33 cup of sugar
3 eggs
1 tbsp of ground cardamom
1 large pinch of saffron powder

How to prepare

Saute the chopped onion in 2 tbsp of butter until lightly browned.
Remove the onions from the saute pan and place them in a bowl on the side.
Scramble the eggs in the saute pan by frying them while constantly stirring, until they are cooked in small pieces.
In a separate saucepan, bring water to a boil and add the vermicelli.
Cook until the vermicelli is just tender.
You want the vermicelli to be firm, yet cooked. Do not let it become soft and mushy.
This thin vermicelli cooks quickly, so be diligent in watching it and remove it from the heat as soon as it is cooked. Drain the vermicelli.
In the saucepan, add the remaining 2 tbsp of butter, cardamom, saffron, sugar, cooked onions and eggs, and coconut. Place the cooked vermicelli on top.
Return to medium-low heat and cook while stirring for one minute.
Serve warm.

Variations

Add a handful of raisins or chopped nuts for extra texture and flavor.
Substitute the sugar with honey or maple syrup for a different sweetness profile.

Cooking Tips & Tricks

Be sure to cook the vermicelli just until it is tender, as overcooking can result in mushy noodles.

- Keep a close eye on the vermicelli while it is cooking, as it cooks quickly.

- Stir constantly while cooking the eggs to ensure they are cooked in small pieces.

Serving Suggestions

Swayweih can be served warm or at room temperature, and is delicious on its own or topped with a dollop of whipped cream or a sprinkle of nuts.

Cooking Techniques

Be sure to constantly stir the eggs while cooking to ensure they are cooked in small pieces.

- Cook the vermicelli just until it is tender, as overcooking can result in mushy noodles.

Ingredient Substitutions

You can use ghee or coconut oil instead of butter for a dairy-free version of swayweih.

- Use gluten-free vermicelli noodles for a gluten-free version of this dessert.

Make Ahead Tips

Swayweih can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Presentation Ideas

Serve swayweih in individual bowls or plates, garnished with a sprinkle of ground cardamom or saffron threads for a beautiful presentation.

Pairing Recommendations

Swayweih pairs well with a cup of hot tea or coffee, which helps balance out the sweetness of the dessert.

Storage and Reheating Instructions

Store any leftover swayweih in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through before serving.

Nutrition Information

Calories per serving

Each serving of swayweih contains approximately 300 calories.

Carbohydrates

Each serving of swayweih contains approximately 40 grams of carbohydrates.

Fats

Each serving of swayweih contains approximately 15 grams of fat.

Proteins

Each serving of swayweih contains approximately 6 grams of protein.

Vitamins and minerals

Swayweih is not a significant source of vitamins and minerals.

Alergens

Swayweih contains eggs and wheat (vermicelli), which may be allergens for some individuals.

Summary

Swayweih is a sweet and indulgent dessert that is best enjoyed in moderation due to its high sugar and fat content.

Summary

Swayweih is a delicious and comforting dessert that is perfect for satisfying your sweet cravings. With its fragrant spices and rich flavors, it is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a hot summer day, and I was visiting my friend Fatima in her small village in Lebanon. As soon as I stepped into her kitchen, I could smell the delicious aroma of spices and herbs wafting through the air. Fatima was busy chopping vegetables and marinating meat, and she had a big smile on her face.

"Come, sit down, my dear," she said, motioning for me to join her at the table. "I am going to teach you how to make Swayweih, a traditional Lebanese dish that has been in my family for generations."

I watched as Fatima expertly seasoned the meat with a blend of spices that she had ground herself. She explained to me that Swayweih is a slow-cooked stew made with tender lamb, chickpeas, and a variety of vegetables. The secret, she said, was in the spices and the long cooking time, which allowed the flavors to meld together perfectly.

As we worked together in the kitchen, Fatima shared stories about how she had learned to make Swayweih from her own grandmother when she was just a young girl. She told me about the traditions and customs that surrounded the dish, and how it was often served at special occasions and family gatherings.

I was captivated by Fatima's storytelling and her passion for cooking. I had always loved to experiment with new recipes in my own kitchen, but there was something special about learning a traditional dish from someone who had so much history and culture tied to it.

After hours of simmering on the stovetop, the Swayweih was finally ready. Fatima ladled the stew into bowls and garnished it with fresh herbs and a squeeze of lemon juice. The flavors were incredible – rich and savory, with just the right amount of spice.

As we sat down to eat, Fatima told me more about the significance of Swayweih in Lebanese culture. She explained that the dish was often a symbol of hospitality and generosity, and that it was meant to be shared with loved ones and guests.

I savored every bite of the delicious stew, feeling grateful to have had the opportunity to learn such a treasured recipe from my dear friend. As I licked my lips and wiped my bowl clean, I knew that Swayweih would become a staple in my own cooking repertoire.

Over the years, I have made Swayweih countless times, always thinking back to that hot summer day in Fatima's kitchen. I have shared the recipe with friends and family, passing on the tradition and the stories that come with it.

Each time I make Swayweih, I feel connected to my Lebanese roots and to the generations of women who have come before me. I am grateful for the culinary knowledge that has been passed down through the years, and for the friendships that have been forged over shared meals and shared stories.

And so, as I sit here writing this recipe down for you, dear reader, I hope that you too will find joy in cooking this delicious dish and in sharing it with those you hold dear. May the flavors of Swayweih bring you comfort, warmth, and a taste of tradition. Bon appétit!