Saudi Balaleet
The Quirky Foodster Team
Ingredients
Method
- Bring a pot of water to the boil and cook the vermicelli for 2-3 minutes until just tender; drain well.
- In a saucepan, melt the butter over medium heat, then stir in the sugar, saffron water and cardamom.
- Add the drained vermicelli to the pan and toss gently until coated and glossy.
- Whisk the eggs with turmeric and a pinch of salt.
- Heat the oil in a non-stick pan and pour in the egg mixture, cooking as a thin omelette until just set.
- Slide the omelette out, slice into strips, and serve alongside or on top of the sweet vermicelli.
Introduction: Sweet, saffron-spiced vermicelli noodles topped with a savoury folded omelette.
Cultural Background: Balaleet is a beloved Gulf breakfast dish combining sweet saffron vermicelli with a plain savoury omelette, an unusual but comforting balance of flavours enjoyed across the Arabian Peninsula.
Tips: Toast the dry vermicelli in butter for 1 minute before boiling for extra flavour. Use a light hand with sugar if serving alongside sweet tea.
Variations: Add a handful of raisins or slivered almonds to the vermicelli; a vegan version swaps butter for a neutral plant oil and omits the egg, serving the vermicelli alone.
Storage: Store leftover vermicelli and omelette separately in airtight containers in the refrigerator for up to 2 days.
Reheating: Reheat the vermicelli gently in a covered pan over low heat; reheat the omelette briefly in a dry pan or microwave.
Nutrition: Approx. 380 kcal, 12 g protein, 45 g carbohydrate, 17 g fat per serving.
FAQs:
Q: Is balaleet always sweet?
A: Yes, the vermicelli portion is always sweetened, contrasted with the plain savoury egg.
Q: Can I make it ahead?
A: The vermicelli keeps well and can be made the night before.
- Vermicelli noodles, broken into short pieces — 200 g (7 oz)
- Unsalted butter — 3 tbsp
- Sugar — 60 g (1/4 cup)
- Saffron threads, soaked in 2 tbsp warm water — 1/4 tsp
- Ground cardamom — 1/2 tsp
- Large Eggs — 4
- Turmeric — 1/4 tsp
- Salt — to taste
- Vegetable oil — 1 tbsp
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