Balaleet
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The Tale of Balaleet
Balaleet pairs sweet, saffron-and-cardamom vermicelli with a savory omelet on top — a distinctly Emirati breakfast, especially for Eid mornings. The vermicelli itself reflects centuries of trade ties between the Gulf and India, adapted here into a uniquely Emirati sweet-savory combination.
Ingredients
Scale:· 4 servings
- 200g vermicelli noodles, broken into short pieces
- 3 tbsp sugar
- 1/2 tsp cardamom
- 1/4 tsp saffron threads
- 2 tbsp rose water
- 3 tbsp ghee
- 3 eggs, salt to taste
Instructions
- 1Heat ghee in a pan and toast the broken vermicelli until lightly golden and fragrant.
- 2Add enough water to just cover the vermicelli, along with sugar, cardamom and saffron.
- 3Cook, stirring, until the vermicelli is tender and the liquid has been absorbed, about 8-10 minutes.
- 4Stir in the rose water and remove from heat.
- 5In a separate pan, beat the eggs with a pinch of salt and cook into a thin omelet, then slice into strips.
- 6Serve the sweet vermicelli warm, topped with the savory egg strips alongside for contrast in each bite.
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