BalaleetSweet Saffron Vermicelli with Omelet

Name: Balaleet (Sweet Saffron Vermicelli with Omelet)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: United Arab Emirates
Ingredients: 250 g Vermicelli Noodles; 40 g Ghee; 35 g White Sugar; 1 g Saffron Threads; 3 g Cardamom Powder; 10 ml Rose Water; 60 ml Water (warm); 4 pcs Egg (beaten); 2 g Salt

Sweet saffron and cardamom vermicelli topped with a thin savory omelet, a familiar Gulf breakfast combination.

Prep

15m

Cook

20m

Serves

Regional versions

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United Arab Emirates
Bahrain
Kuwait
Qatar

Estimated

Nutrition

Per serving

427kcal

Calories

14g

Protein

16g

Fat

57g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Vermicelli

250g
Vermicelli Noodles
40g
Ghee
35g
White Sugar
1g
Saffron Threads
3g
Cardamom Powder
10ml
Rose Water
60ml
Water (warm)

Omelet

4pcs
Egg (beaten)
2g
Salt

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Soak the saffron threads in the warm water for a few minutes.
02
Melt the ghee in a wide pan over medium heat. Add the vermicelli noodles and cook, stirring, until lightly toasted.
03
Add the white sugar and cardamom powder, then pour in the soaked saffron threads with their liquid. Cook until the vermicelli noodles are tender and glossy.
04
Stir in the rose water, mix well, and keep warm.
05
Season the eggs with the salt, pour the egg mixture into a lightly greased nonstick pan, and cook it into a thin omelet until no liquid egg remains and the center reaches 71°C (160°F).
06
Lay the omelet over the sweet vermicelli noodles or cut it into strips and arrange it on top before serving.

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