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:
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4 cups vermicelli
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1 ½ cups sugar
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½ cup ghee
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6 eggs
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1 teaspoon cardamom
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2 teaspoons saffron
Preparation:
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In a pot, bring plenty of water to a boil over medium heat. Add the vermicelli and cook for 5 minutes.
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Drain the vermicelli using a fine sieve, then mix in the sugar and stir well. Leave the vermicelli in the sieve.
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Lightly whisk the eggs using a hand whisk. In a wide pan, heat the ghee over medium heat.
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Pour in the eggs and stir with a wooden spoon until cooked.
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Add the cardamom and half a teaspoon of saffron, stirring until the eggs crumble.
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Add the vermicelli and sprinkle the remaining saffron on top. Cover the pan and let it cook on low heat for 5 minutes.
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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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