Shaghria bi Laban

• 4 cups whole milk plus more to serve with
• 9 ounces dry vermicelli or birds tongues pasta
• 1/31 cup sugar, to taste
• 2 tablespoons orange-blossom or rose water
• 34 grains of mastic, ground to a powder (optional)
• 1 cup chopped mixed nuts (walnuts, hazelnuts, almonds, pistachios)
• 1/4 cup raisins

1. Bring the milk to the boil in a pan and drop in the pasta.
2. If using vermicelli, crunch into 1-inch pieces in your hand.
3. Simmer for about 5 minutes, until the pasta begins to soften.
4. Then add the sugar, flower water, and mastic if using.
5. Cook until the pasta is tender and most of the milk absorbed.
6. Eat hot, sprinkled with nuts and raisins.
7. Add more hot milk if necessary.
8. It should be quite soupy.

milk, vermicelli, sugar, orangeblossom, mixed nuts, raisins

Taken from www.epicurious.com/recipes/food/views/shaghria-bi-laban-373589 (may not work)