Balaleet with Egg (sweet vermicelli)

Name: Balaleet with Egg (sweet vermicelli)
Total time: 40 min
Yield: 6
Cuisine: Emirati
Ingredients: 250 g thin vermicelli noodles; 2 tbsp oil; ¼ cup ghee (samn), or 2 tbsp butter plus 2 tbsp oil; ⅔ cup sugar; 2 tsp ground cardamom; 2 generous pinches of saffron soaked in ¼ cup rose water; 4 eggs; ¾ tsp salt and a pinch of black pepper; 3 tbsp oil for the omelette

Emirati40 minServes 6

Balaleet with egg is the most traditional form: sweet vermicelli topped with a savoury omelette, so sweet and salty meet in one bite. It is served at breakfast and on Eid, often with boiled chickpeas.

Ingredients for Balaleet with Egg

250 gthin vermicelli noodles
2 tbspoil
¼ cupghee (samn), or 2 tbsp butter plus 2 tbsp oil
⅔ cupsugar
2 tspground cardamom
2generous pinches of saffron soaked in ¼ cup rose water
4eggs
¾ tspsalt and a pinch of black pepper
3 tbspoil for the omelette

Method

Bring a pot of water to a boil. In a wide pan heat the oil and fry the vermicelli, stirring constantly, until a deep golden brown without burning.
Add the browned vermicelli to the boiling water, cook 3 to 4 minutes, drain well and return to the pot.
In another pot heat the ghee, add the sugar, cardamom and the saffron rose water and cook until the sugar melts.
Pour the syrup over the vermicelli, toss gently and cover to keep warm.
Beat the eggs with the salt and pepper. Heat the oil in a pan until hot, pour in the eggs and tilt the pan to spread. Cook until the top is dry, then flip and cook 1 minute more.
Put the vermicelli in a serving dish, cover with the omelette whole or cut up, and serve hot.

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