Balaleet (Sweet Saffron Vermicelli with Egg)
A Gulf breakfast of sweet vermicelli with cardamom and saffron, topped with a layer of egg.
- โฑTime25 min
- ๐DifficultyEasy
- ๐ฅServes4 people
- ๐ฅPer serving400 kcal
Ingredients for 4 people
- Vermicelli2 cups
- Sugar1/2 cup
- Cardamom1 tsp, ground
- Saffron1 pinch, soaked in rose water
- Eggs3 eggs
- Ghee2 tbsp
- Water3 cups
- Salt1 pinch
Optional extras
- Almondsfor garnish
Nutrition per serving
- Calories
- 400
- Protein
- 11 g
- Carbs
- 63 g
- Fat
- 12 g
Approximate values; they vary with the exact ingredients you use.
Method
Toast the vermicelli in the ghee until golden.
Add the water and bring to a boil until the vermicelli is tender, then drain.
Return it to the pot, add the sugar, cardamom and saffron, and stir over low heat for 5 minutes.
Whisk the eggs with a pinch of salt and cook them into a thin omelette.
Serve the vermicelli topped with the egg layer.
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