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Breakfast

Kuwaiti Balaleet

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10 min
Prep
15 min
Cook
4
Servings

Ingredients

  • 200 g (7 oz) vermicelli noodles, broken into short pieces
  • 3 tbsp (45 g) unsalted butter
  • 60 g (1/4 cup) sugar
  • 1/4 tsp saffron threads, soaked in 2 tbsp warm water
  • 1/2 tsp ground cardamom
  • 1/4 tsp rosewater
  • 4 large eggs
  • 1/4 tsp turmeric
  • Salt to taste
  • 1 tbsp vegetable oil

Method

  1. Bring a pot of water to the boil and cook the vermicelli for 2-3 minutes until just tender; drain well.
  2. In a saucepan, melt the butter over medium heat, then stir in the sugar, saffron water and cardamom.
  3. Add the drained vermicelli to the pan and toss gently until coated and glossy; stir in the rosewater and remove from heat.
  4. Whisk the eggs with turmeric and a pinch of salt.
  5. Heat the oil in a non-stick pan and pour in the egg mixture, cooking as a thin omelette until just set.
  6. Slide the omelette out, slice into strips, and serve alongside or on top of the sweet vermicelli.

Introduction: Balaleet is a beloved Kuwaiti breakfast dish combining sweet, saffron-spiced vermicelli noodles with a savoury folded omelette.

Cultural Background: Balaleet is a beloved Kuwaiti breakfast dish combining sweet, saffron-spiced vermicelli noodles with a savoury folded omelette. It is traditionally eaten on Eid mornings and is a staple of the Gulf breakfast table, prized for its unusual but comforting balance of sweet and savoury flavours.

Tips: Toast the dry vermicelli in butter for 1 minute before boiling for extra flavour. Use a light hand with sugar if serving alongside very sweet tea.

Variations: Some households 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 with a splash of water; reheat the omelette briefly in a dry pan or microwave.

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.

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