UAE Sweet Vermicelli with Omelet

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A beloved Emirati breakfast of fragrant sweet vermicelli scented with saffron, cardamom, and rose water, topped with a delicate thin omelet. The contrast of warm caramelized noodles against the savory egg makes this Gulf classic deeply comforting.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 17 gFat
• 8 gSaturated Fat
• 58 gCarbs
• 2 gFiber
• 28 gSugar
• 11 gProtein
• 210 mgSodium
• 160 mgPotassium
• 55 mgCalcium
• 2.5 mgIron
• 0.5 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the sweet vermicelli

• 200 g thin vermicelli noodles, broken into 2-inch pieces
• 3 tablespoons ghee or unsalted butter
• 1/2 cup granulated sugar
• 1 1/2 cups water
• 1/4 teaspoon ground cardamom
• a generous pinch of saffron threads, bloomed in 1 tablespoon warm water
• 1 tablespoon rose water
• 1/4 teaspoon salt

For the omelet topping

• 4 large eggs
• 2 tablespoons whole milk
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 tablespoon ghee or unsalted butter

For garnish

• 2 tablespoons slivered pistachios
• 1 tablespoon toasted almond slices
• extra pinch of saffron threads

Directions

1. Bring 1 1/2 cups water to a gentle boil in a small saucepan with the sugar, cardamom, bloomed saffron, and salt, stirring until the sugar fully dissolves.
2. Melt 3 tablespoons ghee in a wide nonstick skillet over medium heat, add the broken vermicelli, and toast for 2 to 3 minutes until lightly golden, stirring constantly so the strands do not burn.
3. Pour the hot saffron-sugar syrup over the toasted vermicelli, reduce the heat to low, and simmer for 6 to 8 minutes, stirring occasionally, until the noodles are tender and most of the liquid has been absorbed into a glossy, slightly syrupy mass.
4. Stir in the rose water, cover the pan, and let the vermicelli rest off the heat for 2 minutes so the floral aroma infuses the strands.
5. Whisk the eggs with milk, salt, and pepper until smooth and slightly frothy. Melt 1 tablespoon ghee in a clean nonstick pan over medium-low heat and pour in the egg mixture, swirling to form a thin, even layer.
6. Cook the omelet for 1 to 2 minutes until the surface is just set and the underside is pale gold, then slide it onto a cutting board and slice into 4 rectangular pieces.
7. Spoon the warm sweet vermicelli onto a serving platter, drape an omelet rectangle over each portion, and finish with slivered pistachios, toasted almonds, and a final pinch of saffron threads. Serve immediately while warm.

Cook’s Notes

• Toast the vermicelli in ghee rather than oil for the richest, most traditional nutty flavor.
• If rose water is too floral for your taste, substitute orange blossom water or simply use 1/2 teaspoon vanilla extract.
• For an extra-luxurious version, add a handful of golden raisins or chopped dried apricots to the vermicelli along with the syrup.
• Keep the omelet thin and pale; it should drape delicately over the noodles rather than sit as a thick pancake on top.
• Balaleet is best served warm and freshly made, but leftover vermicelli can be refrigerated up to 2 days and rehydrated with a splash of milk.

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