Cadriyad

What we know so far

Cadriyad (adriyad) is Somali sweet vermicelli, a dish that came across the water from Yemen (where the Arabic name, atriyah, means the same thing) and settled in the north of the country: short vermicelli browned in ghee or butter with cardamom, cinnamon and cloves, then cooked in sugared water until it has drunk it all up and turned soft and glossy. It is eaten warm or cold as a dessert, and, in the Somali way of mixing sweet with savoury, spooned on top of a plate of bariis (rice) with meat. Raisins and toasted almonds go in for special days, and the multicoloured version with pink and green strands is made for weddings.

The draft was written from 2 published sources and holds 6 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting