BalaleetSweet Vermicelli with Omelette
A Kuwaiti breakfast of sweet saffron vermicelli topped with a thin savory omelette. The contrast of lightly perfumed noodles and soft eggs is what makes this dish so memorable.
Prep
15m
Cook
20m
Serves
4
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Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Noodles
- 250gVermicelli Noodles
- 40gGhee
Syrup
- 40gWhite Sugar
- 120mlWater
- 1gSaffron Threads
- 2gCardamom Powder
- 10mlRose Water
Omelette
- 4pcsEgg (beaten)
- 3gSalt
- 20gUnsalted Butter
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the water, white sugar, saffron threads, and cardamom powder in a small saucepan. Simmer gently until the sugar dissolves and the syrup is lightly fragrant, then stir in the rose water.
- 02
Melt the ghee in a pan over medium heat. Add the vermicelli noodles and toast, stirring often, until golden.
- 03
Pour the syrup over the noodles and cook gently until the vermicelli noodles are tender and glossy.
- 04
Mix the eggs with the salt.
- 05
Melt the unsalted butter in a separate pan over medium-low heat and cook the egg mixture into a thin omelette until set and the center reaches 71°C (160°F).
- 06
Lay the omelette over the sweet noodles and serve warm.
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