Balaleet with Cardamom and Saffron for Suhoor

Balaleet is a traditional Gulf dish that combines a unique texture with contrasting flavors. It consists of sweet vermicelli flavored with cardamom, saffron, and rose water, topped with a delicious egg omelet. This dish is commonly enjoyed as a breakfast meal or as part of a Ramadan Suhoor spread.

Cooking Time:

60 minutes

Serves:

4 people

Ingredients:

  • 4 cups vermicelli

  • 1 ½ cups sugar

  • ½ cup ghee

  • 6 eggs

  • 1 teaspoon cardamom

  • 2 teaspoons saffron

Preparation:

  1. In a pot, bring plenty of water to a boil over medium heat. Add the vermicelli and cook for 5 minutes.

  2. Drain the vermicelli using a fine sieve, then mix in the sugar and stir well. Leave the vermicelli in the sieve.

  3. Lightly whisk the eggs using a hand whisk. In a wide pan, heat the ghee over medium heat.

  4. Pour in the eggs and stir with a wooden spoon until cooked.

  5. Add the cardamom and half a teaspoon of saffron, stirring until the eggs crumble.

  6. Add the vermicelli and sprinkle the remaining saffron on top. Cover the pan and let it cook on low heat for 5 minutes.

  7. Transfer the balaleet to a serving dish and serve hot.

For an extra touch, you can garnish with some toasted nuts or a drizzle of rose water. Would you like more traditional Ramadan recipes? 😊 

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