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Sevaiiya
Very thin wheat vermicelli, often toasted, known in South Asia as seviyan. The dough is wheat flour, extruded into hair-like strands.
Origin
A vermicelli of Indian and Pakistani sweet and savoury cooking.
Flavour
Toasted and wheaty, mild until it is cooked in milk or stock.
How to use it
Fry the dry strands in butter, then simmer them in milk for a pudding, or in stock for a savoury dish.
Storage
Airtight and dry.
Recipes using it
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