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Balaleet -بلاليط

Farah Abumaizar
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!
Prep Time 5 mins
Cook Time 10 mins
Course Breakfast
Cuisine Middle Eastern
Servings 4 people
Calories 600 kcal

Ingredients
  

For the vermicelli:

  • 1/2 tsp saffron threads or powder
  • 1/4 cup rosewater
  • 3 tbsp vegetable oil (divided)
  • 2 cups vermicelli (I used nests) 420g
  • 1 tbsp butter
  • 1/2 cup sugar
  • 1/2 tsp turmeric powder
  • 2 tsp 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 tbsp 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 tbsp 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.
Keyword eggs, middle eastern