Balaleet (Sweet Saffron Vermicelli with Egg)
The Quirky Foodster Team
Ingredients
- Vermicelli noodles, broken into short lengths — 200 g (7 oz)
- Butter or ghee — 3 tbsp (45 g)
- Sugar — 3 tbsp (40 g)
- Ground cardamom — 1/2 tsp
- Saffron threads, soaked in 2 tbsp warm water — 1/4 tsp
- Ground turmeric (for colour, optional) — 1/4 tsp
- Water — 300 ml (1 1/4 cups)
- Large eggs — 4
- Salt — 1/2 tsp
- Ground black pepper — 1/4 tsp
- Vegetable oil (for the omelette) — 1 tbsp
- Rose water (optional, for extra fragrance) — 2 tbsp
Method
- Melt the butter or ghee in a saucepan over medium heat and toast the broken vermicelli for 2-3 minutes, stirring constantly, until golden brown.
- Add the sugar, cardamom, saffron water and turmeric, then pour in the water. Bring to a simmer.
- Cover and cook on low heat for 8-10 minutes, until the vermicelli is tender and the liquid is absorbed. Stir in the rose water if using, then set aside covered.
- Whisk the eggs with the salt and pepper in a bowl until fully combined.
- Heat the vegetable oil in a non-stick frying pan over medium heat and pour in the eggs, tilting the pan to spread them thinly, like a crepe.
- Cook for 2-3 minutes until just set, then flip carefully and cook the other side for 30 seconds.
- Slide the omelette onto a board, roll it loosely and slice into thin ribbons.
- Spoon the sweet vermicelli onto plates and scatter the egg ribbons over the top before serving warm.
Introduction: Balaleet is one of Bahrain’s most cherished breakfast dishes, a sweet-and-savoury plate of saffron-and-cardamom-scented vermicelli topped with a thin savoury omelette.
Cultural Background: Balaleet is one of Bahrain’s most cherished breakfast dishes, a sweet-and-savoury plate of saffron-and-cardamom-scented vermicelli topped with a thin savoury omelette. It began as a Ramadan suhoor staple, eaten before the pre-dawn fast, and later became an everyday breakfast and a dish served proudly to guests. The pairing of sugar-sweetened noodles with salted egg is typical of Gulf cuisine’s love of contrasting flavours on a single plate.
Tips: – Toast the vermicelli slowly so it turns golden rather than burning, as this builds the dish’s characteristic nutty flavour. – Keep the omelette thin so it slices into delicate ribbons rather than thick strips.
Variations: – Some Bahraini families omit the egg entirely and serve the sweet vermicelli alone as a dessert-breakfast. – A pinch of ground nutmeg or a scattering of chopped pistachios can be added for a festive version.
Vegetarian/Vegan: Already vegetarian; for a vegan version replace butter with plant oil and use a chickpea-flour ‘omelette’ substitute.
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 with a splash of water; warm the egg ribbons separately for a few seconds in a dry pan.
Nutrition: Per serving (approx.): 320 kcal, 8 g protein, 42 g carbohydrates, 13 g fat, 2 g fibre.
FAQs:
Q: Can I make Balaleet ahead of time?
A: Yes, the vermicelli keeps well and can be made the night before; simply reheat and add a freshly cooked omelette.
Q: Is Balaleet always sweet?
A: The classic Bahraini version is sweet, though a savoury variation exists that omits the sugar and adds extra spices instead.
- Vermicelli noodles, broken into short lengths — 200 g (7 oz)
- Butter or ghee — 3 tbsp (45 g)
- Sugar — 3 tbsp (40 g)
- Ground cardamom — 1/2 tsp
- Saffron threads, soaked in 2 tbsp warm water — 1/4 tsp
- Ground turmeric (for colour, optional) — 1/4 tsp
- Water — 300 ml (1 1/4 cups)
- Large eggs — 4
- Salt — 1/2 tsp
- Ground black pepper — 1/4 tsp
- Vegetable oil (for the omelette) — 1 tbsp
- Rose water (optional, for extra fragrance) — 2 tbsp
Please log in to leave a comment.