Comments on: Sawayan / Shir Khurma: Vermicelli Pudding in the Pakistani / Afghan Manner

By: Lily

Lily — Wed, 24 Aug 2011 00:20:49 +0000

Ms. Shayma, You have an amazing and artful way of writing and relating each story…. The collection of your recipes are wonderful. I’m glad to have found your site.

By: anushruti

anushruti — Fri, 22 Oct 2010 15:20:47 +0000

I love the way this is prepared during Ramzan. I’m so happy to discover your space here.

By: Enrico

Enrico — Sun, 13 Dec 2009 16:47:01 +0000

Many compliments for your really very interesting blog!
ciao
Enrico

By: shayma

shayma — Thu, 10 Dec 2009 13:24:48 +0000

@Nida That is something so typical of a doting grandmother- perhaps you can introduce her version to your in-laws. Thank you for visiting and for your lovely words.

@Winnie Congrats on the win and look forward to seeing you on 52.

@Jasmine Thanks so much, I always wanted to visit Milan, I regret not having made a trip there when I live in Rome. But hopefully, I shall visit and will definitely look you up. Many thanks for your kindness.

By: Jasmine

Jasmine — Thu, 10 Dec 2009 13:04:50 +0000

Oh, wow, so you lived in my country That’s good to know. Should you ever be willing to visit Milan, my hometown, let me know: I’d be happy to show you around.

Ciao!

By: Jasmine

Jasmine — Thu, 10 Dec 2009 09:05:47 +0000

Hi Shayma,
I found your url on an Italian blog and I’m very glad I followed it! Your blog is SO nice.
I’m going to try some of your recipes, they sound (and look!) delicious.
I’m also going to add you to my site favs
Best regards!

By: Winnie

Winnie — Thu, 10 Dec 2009 01:28:25 +0000

Shayma,
This looks so good, and I love hearing about the tradition of how it’s been prepared in your family!
ps thanks for the support and nice comments on my blog and at Food52…I very much appreciate it!
Take care and looking forward to reading more of your recipes!

By: Nida

Nida — Wed, 09 Dec 2009 20:21:43 +0000

My Dadi Ma (grandmother) used to make it just like that, but would add the raisons at the end, after taking some out for me as I didnt like them. My In-laws make a very different version of Sheer Kurma and I often feel so isolated! Your post brought back memories of Eid in Karachi with a huge family and lots of Eidi.

By: shayma

shayma — Wed, 09 Dec 2009 19:44:33 +0000

@Gastrogeek Thank you. I think the countries of the Indian subcontinent each have their own special way of preparing vermicelli. Don’t they use saffron in Bangladesh?

@smallkitchcara Hope it pairs pair rather nicely with all the wonderful dishes you and Phoebe whip up in your kitchen. Congrats on the book deal.

@Tasteofbeirut Thank you. I am not familiar with the Persian style of ice cream, but we have an ice-cream like dessert in Pakistan called ‘kulfi’, made out of milk, cardamom and nuts. Perhaps it is similar to the Persian ice-cream?

@Kitchenbutterly It is nice to meet a fellow foodie who also has a love for cardamom. Thanks for your lovely comment.

@Lipstickmasala errrm, will it be Eid when you visit in January? Sure, give me the desired menu beforehand.

@Mothership Ha Ha. Thanks, MTFF, we don’t eat like this all the time. And Zain is a health freak, which I am not. But some of his habits have started to rub off on me. Much love to you, too and thanks for the loving words, as always.

@Parisa Thanks, dear girl. Wishing you a lovely winter as well.

@Jamie Thanks Jamie, I am looking forward to reading more about your cake creations, as I am all thumbs when it comes to baking.

@Kalsoom Thanks, Kalsoomi. Sawayan really does remind us all of Eid as children, doesn’t it (you know that I will always see you as a child/younger sister though, right? love ya’.)

By: Kalsoom

Kalsoom — Wed, 09 Dec 2009 14:35:47 +0000

Savaiyyan is my fave dish ever. My favorite memory of Eid is waking up in the morning to eating a dish of this. Yum!