Balaleet -بلاليط
A very traditional and delicious recipe in Gulf Arabian cuisine, balaleet consists of sweetened and fragrant vermicelli noodles topped with eggs. Somehow, this combination works perfectly!
Servings 4 people
Calories 600kcal
Ingredients
For the vermicelli:
- 1/2 teaspoon saffron threads or powder
- 1/4 cup rosewater
- 3 tablespoon vegetable oil (divided)
- 2 cups vermicelli (I used nests) 420g
- 1 tablespoon butter
- 1/2 cup sugar
- 1/2 teaspoon turmeric powder
- 2 teaspoon cardamom powder
- pinch black pepper
For the eggs:
- 4 eggs
- pinch saffron optional
- pinch cardamom
- salt and pepper to taste
Instructions
For the vermicelli:
- Dissolve the saffron into the rosewater and set aside to steep for 10 minutes or until ready to use in the recipe.
- Heat 2 tablespoon of the vegetable oil over medium high heat in a large, deep skillet, then add half the vermicelli noodles. Toast on both sides until golden brown, then add the remaining vermicelli.
- Pour boiling water on top, enough to just submerge the noodles, and boil for 4-5 minutes until cooked al dente or according to vermicelli package instructions.
- Drain the noodles over a colander, wipe out the skillet, and add the butter and remaining 1 tablespoon of vegetable oil over medium high heat. Once hot and bubbling, add the vermicelli back in, along with the sugar, turmeric, cardamom, black pepper, and rosewater saffron mix. Reduce heat to medium, and stir for a few minutes until sugar is dissolved and noodles have dried out a little. Meanwhile, prepare the eggs.
To make the eggs:
- Whisk together the eggs, saffron (optional), cardamom, and salt and pepper. Make an omelette or scrambled eggs to top the noodles with.
Assemble:
- Place the cooked vermicelli noodles on serving platter and top with the prepared eggs. Serve immediately.
Nutrition
Calories: 600kcal