Sweetened saffron-cardamom vermicelli noodles crowned with a folded egg omelette. This beloved Emirati breakfast combines sweet and savory in one extraordinary dish.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: round plate
Garnishes: saffron threads, cardamom pods
Accompaniments: Arabic coffee, dates
Instructions
-
1
Break vermicelli into small pieces. Dry-toast in a pot until light golden, stirring constantly.
-
2
Add ghee, sugar, cardamom, and saffron-rose water mixture. Pour in enough hot water to just cover noodles.
-
3
Cook on medium heat, stirring gently, until water is absorbed and noodles are tender. Fluff with a fork.
-
4
Beat eggs with a pinch of salt. Heat butter in a non-stick skillet and make a thin flat omelette.
-
5
Mound the sweet vermicelli on a plate and drape the folded omelette on top. Serve warm.
Did You Know?
Balaleet perfectly captures the UAE's position at the crossroads of cultures — the noodles came from Indian traders, the saffron from Iran, and the cardamom from South Asia.
Chef's Notes
Equipment Tips
- pot
- non-stick skillet
- fork
Garnishing
saffron threads, cardamom pods
Accompaniments
Arabic coffee, dates
The Story Behind Balaleet
Balaleet is a uniquely Emirati dish that embodies the country's history as a maritime trading hub. Vermicelli arrived through Indian Ocean trade routes, and Emirati cooks transformed it into a sweet breakfast dish unlike anything found in Indian or Arab cuisines. The combination of sweet noodles with a savory egg omelette is distinctly Gulf, and balaleet remains one of the most cherished morning meals during Eid and family gatherings.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!