Emirati Balaleet
This delightful dish is a staple for breakfast, especially cherished during Eid al-Fitr and other special occasions in Emirati households, offering a unique blend of sweet and savory flavors.
Ingredients
- For the Vermicelli
- 200 grams Vermicelli, broken into short pieces
- 2 tablespoons Ghee or butter
- 2 tablespoons Sugar
- ½ teaspoon Ground cardamom
- ¼ teaspoon Saffron threads (soaked in 2 tablespoons warm water)
- 1 teaspoon Rose water
- ½ cup Water
- For the Eggs
- 4 Eggs
- 2 tablespoons Milk
- ¼ teaspoon Salt
- 1 tablespoon Ghee or butter
- For Garnish
- 2 tablespoons Toasted almonds or pistachios
- 1 teaspoon Ground cinnamon
Method
- 14 min
Start by gently toasting your broken vermicelli. Heat a dry skillet over medium heat and add the vermicelli. Stir continuously for about 3-4 minutes until they turn a beautiful golden brown. Once toasted, set them aside in a bowl.
- 26 min
In a separate pot, melt the ghee (or butter) over low heat. Add your toasted vermicelli along with the sugar, ground cardamom, the saffron-infused water, rose water, and the additional half cup of water. Give everything a good stir, then cover the pot and let it simmer gently for 5-7 minutes. The vermicelli should become tender, absorbing all the fragrant liquid and turning slightly sticky.
- 33 min
While the vermicelli cooks, prepare the egg layer. In a medium bowl, whisk together the eggs, milk, and salt until well combined. Heat a non-stick skillet over low heat and add the tablespoon of ghee or butter. Pour the egg mixture into the skillet, gently swirling it to create a thin, even omelet. Let it cook undisturbed for 2-3 minutes until it's just set and firm, but not browned.
- 4
Now, let's assemble! Gently spread the fragrant, sweet vermicelli evenly onto your preferred serving platter. Carefully slide the cooked, thin egg omelet directly on top of the vermicelli, ensuring it covers the entire surface.
- 5
Finally, add the finishing touches. Sprinkle generously with toasted almonds or pistachios and a dusting of ground cinnamon for extra warmth and flavor.
- 6
Serve your Balaleet warm or at room temperature. You can cut it into neat portions before serving, or let everyone scoop their own. Enjoy this unique Emirati delicacy!