Balaleet Recipe
Balaleet is a breakfast dish of the Arabian region of the world. Thisdish is both sweet and salty. As you see such uniqueness is only possible asper the usage of spices.
Equipment
- Heavy-bottomed saucepan (to prevent noodles fromsticking)
- Non-stick frying pan (to prepare omelet)
- Whisk (to beat eggs evenly)
- Colander (to drain vermicelli)
- Wooden spatula (to stir noodles gently)
Ingredients
- 250 g vermicelli noodles
- 4 tbsp sugar (to taste)
- 2 tbsp ghee or unsalted butter
- 1 tsp ground cardamom
- ½ tsp soaked saffron threads (in 1 tbsp warm water)
- 1 tsp rose water or orange blossom water
- 4 pcs large eggs
- Pinch of salt
- Optional garnish: pistachios, almonds, raisins, or dates
Instructions
- Toast the Vermicelli: Toast vermicelli in a dry pan over low heat until light brown. It enhances the flavor.
- Preparation of Vermicelli: Boil in water for 3–4 minutes or until tender. Drain and keep aside.
- Preparation of Sweet Base: Heat ghee in a separate pan and add saffron water, sugar, cardamom, and rose water. Mix well until aromatic.
- Mixing Vermicelli with Sweet: Toss noodles with sweet mixture until it coats well.
- Preparation of Omelet: Whisk eggs with salt and cook in pan to thin, crepe-like omelet.
- Serve and Assemble: Put vermicelli on a serving plate and top it with the omelet. Alternatively, top with nuts or dry fruits.