Eid and the Scent of Toasted Vermicelli — The Ramadan Table

June 21, 2016

This post was originally published on this site

http://www.thekitchn.com/feedburnermain

The buildup to Eid, the celebratory holiday that marks the end of Ramazan (the Urdu pronunciation), begins past the 15th fast. The streets come alive with open-air markets, ablaze with colorful glass bangles, henna tattoo stalls, and festive outfits hanging in window displays. The food bazaars heave with the sweet, spiced aromas of fresh nuts, raisins, and savory snacks. The sweet shops are filled with Pakistani Eid staples such as ras malai (sweet milky cottage cheese dumplings), dahi baras (lentil fritters with spices) and most importantly, stacks of bags filled with dried roasted vermicelli.

It is this vermicelli that links to my most treasured Eid memories.

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