Vermicelli

Şehriye and vermicelli — fine noodle cuts for pilaf, soups and şehriyeli pilav.

The small-cut pasta every Turkish pantry keeps on hand.

Cooking with vermicelli the Turkish way

Vermicelli, or sehriye, is the fine noodle cut that turns plain rice into sehriyeli pilav and gives lentil and yoghurt soups their body. This page keeps the shapes a Turkish pantry expects: thin thread vermicelli for toasting in butter, star and orzo style cuts for soups, and coarser nests for tomato-based dishes. The trick is to toast the vermicelli in butter or oil until it turns amber before the rice or water goes in, which is where the nutty flavour comes from. Ships from our US warehouse, free over $100.

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Cooking with sehriye vermicelli

Sehriye is the fine vermicelli that turns plain rice into proper Turkish pilav. This collection covers tel sehriye thin strands, arpa sehriye orzo shaped grains, and larger soup shapes, all milled from durum wheat. Orzo is used in soups, baked dishes and cold salads, while the thin strands are toasted in butter and folded through rice.

Toast the vermicelli in butter or oil over medium heat until it turns a deep hazelnut brown before adding rinsed rice and hot stock; stopping too early leaves the pilav pale and bland. Use roughly one part vermicelli to five parts rice, and rest the pot off the heat under a cloth for ten minutes.

Storage, shelf life and reordering Vermicelli

• All stock is rotated, so you receive the freshest batch available.
• Ships from our US warehouse, free on orders over $100.
• Bulk and family sizes are stocked alongside single units.
• Reorder in one click from your account order history.

Keep Vermicelli in a cool, dry cupboard away from direct sunlight and heat, and reseal or decant anything opened into an airtight container. Buying a size you will finish within a season is better value than the largest pack available, because aroma and texture fade long before a printed date does. Regular customers tend to reorder Vermicelli every four to eight weeks.