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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings4
Yield4 servings
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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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