Emirati Balaleet: Sweet Vermicelli with Egg
Sweet vermicelli noodles with cardamom, saffron, and rosewater, topped with a thin savory omelet — an Emirati breakfast classic.
Balaleet
Ingredients
For the Vermicelli
- 2 cups vermicelli noodles
- 1/3 cup sugar
- 2 tbsp ghee
- 1/2 tsp cardamom powder
- 1/4 tsp saffron threads (soaked in 2 tbsp warm water)
- 1 tbsp rosewater
- 2 cups water
For the Omelet
- 3 large eggs
- 1/4 tsp salt
- 1 tbsp ghee or butter
Instructions
- 1
Heat ghee in a pan. Break vermicelli into small pieces and toast in ghee until golden brown, stirring frequently.
- 2
Add water, sugar, cardamom, and saffron water. Stir well and bring to a boil. Reduce heat and simmer until the liquid is absorbed and vermicelli is tender, about 10 minutes.
- 3
Stir in rosewater gently. Remove from heat and fluff with a fork.
- 4
Beat eggs with salt. Heat ghee in a non-stick pan and pour in eggs, tilting to create a thin, even omelet. Cook until set, then flip briefly.
- 5
Serve the sweet vermicelli on plates, topped with the omelet. Traditionally served together so each bite combines sweet and savory.
Tips
- Toast the vermicelli slowly — the golden color gives the dish its distinctive nutty flavor.
- The omelet should be thin, almost like a crepe. Use a wide pan.
