About this Dish
Sweet saffron vermicelli topped with a savory folded omelet.
History & Origin
A distinctly Emirati breakfast pairing sweet and savory, balaleet's cardamom-and-saffron noodles are traditionally topped with a thin egg omelet.
IngredientsServes 2
🍝Vermicelli noodles, 200g
🧈Butter, 3 tablespoons
🌼Saffron threads, a generous pinch soaked in 2 tablespoons warm water
🍬Sugar, 3 tablespoons
🌿Ground cardamom, 1 teaspoon
🌹Rose water, 1 tablespoon
🥚Eggs, 4 large
🧅White onion, 1 small finely diced
🫒Neutral oil, 1 tablespoon
🧂Salt, a pinch for the omelet
Method
1
Toast the vermicelli in a dry pan over medium heat for 2-3 minutes until golden brown, stirring constantly to avoid burning. Remove from heat and set aside.2
Melt the butter in the same pan over medium heat, add the toasted vermicelli back in and stir to coat. Pour in enough water to just cover the noodles (about 300ml), add the saffron water, sugar, cardamom, and rose water. Stir gently to combine.3
Cook the vermicelli on low heat, stirring occasionally, until the water is fully absorbed and the noodles are tender and fragrant, about 8-10 minutes. The mixture should be slightly sticky and golden. Remove from heat and cover to keep warm.4
For the omelet, heat the oil in a non-stick pan over medium heat and sauté the diced onion until softened and lightly golden, about 4-5 minutes.5
Beat the eggs with a pinch of salt and pour them over the onions. Let the eggs set slightly on the bottom, then gently fold the omelet in half rather than scrambling it. Cook until just set but still soft inside, then remove from heat.6
To serve, pile the sweet saffron vermicelli onto a large plate or individual bowls. Lay the folded omelet directly on top of the noodles. Balaleet is traditionally enjoyed as a breakfast dish, often alongside fresh dates.User Reviews
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