Shaghria bi Laban wa Snobar

• 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)
• 2/3 cup pine nuts
• 1 tablespoon vegetable oil

1. Cook the vermicelli in plenty of boiling water with the crumbled bouillon cubes until just tender, then drain.
2. You may not need to add salt to the water, because of the saltiness of the cubes.
3. For the sauce, mix the yogurt with the garlic and a little salt.
4. For the topping, fry the pine nuts in the oil, shaking the pan, until lightly colored all over.
5. Serve the vermicelli with the yogurt poured over and sprinkled with the pine nuts.
6. Instead of the pine nuts, heat 4 tablespoons olive oil with 2 teaspoons paprika and dribble over the yogurt.

vermicelli, chicken bouillon cubes, salt, milk, garlic, pine nuts, vegetable oil

Taken from www.epicurious.com/recipes/food/views/shaghria-bi-laban-wa-snobar-373560 (may not work)