Balaleet | Sweet Vermicelli and Eggs
Balaleet, a traditional breakfast of Gulf countries is made with cardamom-flavoured sweetened buttery vermicelli topped with savoury omelette.
Servings: 2 people
Calories: 555.34kcal
Ingredients
For the sweet vermicelli
- 2 cups vermicelli
- 1 tablespoons butter 14gms
- 4 tablespoons sugar
- ½ teaspoon cardamom powder
- ½ teaspoon rose water
- 1 to 2 tablespoons brewed saffron optional (see notes)
For the omelette
- 2 eggs
- salt to taste
- Freshly ground black pepper
Instructions
- Boil the vermicelli until al dente as per pack instructions. (read post) Drain into a colander and place the pot back on the stove.2 cups vermicelli
- On a low to medium flame, add half the quantity of the butter, sugar, cardamom powder, and rose water to the pot. Stir until the butter melts completely.1 tablespoons butter, 4 tablespoons sugar, ½ teaspoon cardamom powder, ½ teaspoon rose water
- Next, add the drained vermicelli and top it with the remaining butter, sugar, rose water, and cardamom powder.
- Pour the saffron water if using and again toss the contents or use a spoon and gently mix.1 to 2 tablespoons brewed saffron
- Cover the pot and let it sit on the lowest flame for about 20 to 25 minutes. You can open it once or twice and stir it to prevent it from getting burnt or sticking to the bottom of the pan.
- Meanwhile, prepare the egg omelettes with salt and pepper.2 eggs , salt to taste, Freshly ground black pepper
- Switch off and serve balaleet topped with an omelette.
Notes
brewed saffron: 1 pinch of saffron strands and sugar crushed with the back of the spoon and soaked in a tablespoon of warm water for several hours. This is optional. You may add a pinch of turmeric for the colour.
Nutrition
Calories: 555.34kcal | Carbohydrates: 96.25g | Protein: 17.69g | Fat: 11.63g
