Falloudeh | The Jewish Week | Food & Wine



Falloudeh (Gil Hovav)

1 dish

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1 kg sugar

4 liters water

10 drops rose extract (or 4 tbsp rose water)

1 pkg thin rice vermicelli

  1. Boil water and sugar until completely dissolved. Cool to room temperature and add rose extract.
  2. Boil a pot of water and put in vermicelli. It will be cooked in less than one minute. Rinse with cold water.
  3. Transfer sugar syrup to a large shallow Pyrex dish. For every cup of syrup add 1 heaping tbsp of cooked vermicelli. Cover with cling wrap and freeze. Save remaining vermicelli in fridge.
  4. To serve, pour a few tbsp of boiling water on edge of ice-vermicelli block and crush with a fork so you have sorbet (this may also be done in food processor on pulse.) Put in a lowball glass, add more chopped cooked vermicelli on top, flavor with a dash of lime juice and garnish with red secret sauce.

To make Persian Red Secret Sauce:  

  1. Buy commercial raspberry sauce.
  2. Put on Falloudeh.
  3. Say it is your late grandma's recipe.