Shaghria bi Laban wa Snobar

1. 1

   Cook the vermicelli in plenty of boiling water with the crumbled bouillon cubes until just tender, then drain.

2. 2

   You may not need to add salt to the water, because of the saltiness of the cubes.

3. 3

   For the sauce, mix the yogurt with the garlic and a little salt.

4. 4

   For the topping, fry the pine nuts in the oil, shaking the pan, until lightly colored all over.

5. 5

   Serve the vermicelli with the yogurt poured over and sprinkled with the pine nuts.

6. 6

   Instead of the pine nuts, heat 4 tablespoons olive oil with 2 teaspoons paprika and dribble over the yogurt.

* Per serving · 4 servings · Values may vary.