Great article, Mo. Origins aside, it is fascinating how different cultures take the same base and make it their own. The Indian subcontinent and the Middle East have put their stamp on the noodle too.
In its plainest Indian form, the noodle is idiyappam but pair it with vegetable stew and it's yummy breakfast. Add tadka and spices, it becomes vermicelli upma. Sautee it in ghee and then cook in milk with sugar, saffron and cardamom for kheer or savor it in the rich, delectable sheer kurma. Fancy dessert, then look no further than falooda with glass noodles at the bottom of a glass filled with chilled rose flavored milk, basil seeds and jelly pieces. And who doesn't love a good Turkish kunefe or a bird's nest baklava?
Could not agree more. Let's not forget Egypt's Kushari and the Mexican Fideo. You've just given me an idea about another noodle article - Noodle, the global citizen. :)
Great article, Mo. Origins aside, it is fascinating how different cultures take the same base and make it their own. The Indian subcontinent and the Middle East have put their stamp on the noodle too.
In its plainest Indian form, the noodle is idiyappam but pair it with vegetable stew and it's yummy breakfast. Add tadka and spices, it becomes vermicelli upma. Sautee it in ghee and then cook in milk with sugar, saffron and cardamom for kheer or savor it in the rich, delectable sheer kurma. Fancy dessert, then look no further than falooda with glass noodles at the bottom of a glass filled with chilled rose flavored milk, basil seeds and jelly pieces. And who doesn't love a good Turkish kunefe or a bird's nest baklava?
Could not agree more. Let's not forget Egypt's Kushari and the Mexican Fideo. You've just given me an idea about another noodle article - Noodle, the global citizen. :)