Recipe with history: fried vermicelli in Transcaucasian style

In the new section we will talk about dishes that have been prepared in the families of our authors for a very long time. Let's start with Transcaucasian vermicelli.

In the 90s, eating a varied diet often meant knowing more than one way to cook pasta. In this regard, my female relatives were cool, largely thanks to this recipe, which, along with things and furniture, was taken from Transcaucasia. In the Volga region, everyone was very surprised at him: here, by fried noodles they are accustomed to understanding yesterday’s boiled noodles, simmered in a frying pan.

Fun fact: my uncle really respected this side dish, but he couldn’t believe that it was prepared without adding tomato. And he was offended by his wife and sister-in-law that they were allegedly lying to him because they did not want to reveal the family culinary secret.

This vermicelli turns out crumbly and is completely different from the boiled version everyone is used to: it is distinguished by a bright nutty flavor. It can be served with any hot dish.

You can cook pasta using the same technology. It is better to take horns or feathers - their shape is most convenient for uniform frying.