How to Make Tasty Emirati Balaleet – Sweet Vermicelli and Egg Omelet

How to Make Tasty Emirati Balaleet – Sweet Vermicelli and Egg Omelet Delicious, fresh and tasty.

Emirati Balaleet – Sweet Vermicelli and Egg Omelet. To celebrate National Egg Day, I made Balaleet (Emirati Sweet Vermicelli and Egg Omelet, بلاليط)! The Omani cookbook had pieces of the omelet scattered throughout the vermicelli. I personally went with what Chad tried and other Emirati recipes that rests the thin egg omelet over a.

A popular breakfast choice, it traditionally consists of vermicelli sweetened with sugar, cardamom.

A popular breakfast choice, it traditionally consists of vermicelli sweetened with sugar, cardamom, rose water and saffron, and served with an overlying egg.

This is an unusually delicious salty and sweet breakfast dish that is enjoyed on a regular basis.

You can have Emirati Balaleet – Sweet Vermicelli and Egg Omelet using 10 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Emirati Balaleet – Sweet Vermicelli and Egg Omelet

1. Prepare 500 grams of vermicelli, 1 pack (preferably the fine long type).

2. It’s 6 tbsp. of butter or ghee + 2 large tbsp. of corn oil.

3. It’s 3/4-1 cup of sugar (according to preference).

4. It’s 1/2 tsp. of saffron threads.

5. It’s 1 tbsp. of ground cardamom.

6. Prepare 1/3 cup of rose water.

7. Prepare 1 of small onion finely chopped (optional).

8. Prepare 4 of eggs.

9. It’s 1 pinch of Salt and Pepper.

10. It’s of Boiling water.

A collection of recipes from an Emirati-American kitchen featuring many recipes from the traditional Tip the pan around to spread the uncooked egg.

When dry on top, turn the egg omelet over and cook for.

They are nice and they look wonderful.

Emirati Balaleet - Sweet Vermicelli and Egg Omelet is something that I have loved my whole life.

Emirati Balaleet – Sweet Vermicelli and Egg Omelet instructions

1. Soak the saffron threads in rose water as these strands require moisture to release their flavor and magic qualities. You can add some extra ground cardamom to the mix as well to enhance flavors. Set aside to use later. In a deep pot, heat 3 tbls. of butter + 1 tablespoon of oil over medium heat. Add vermicelli and keep stirring till it turns into a mixture of light and dark golden vermicelli at the same time..

2. Add boiling water, enough to barely soak the fried vermicelli, and let it cook for 2-3 minutes maximum (al dente). This step is critical since over cooking it could result with very soft and mushy vermicelli. Strain cooked vermicelli using a colander, place the same deep pot you used earlier over medium heat and add the remainder of butter and oil..

3. Add the finely chopped onion with a pinch of ground cardamom and stir till it turns translucent; this insures that the flavor of raw onions is gone and they have broken down enough for their flavor to permeate the dish without overpowering it. Adding onions is optional, but it gives a wonderful kick to this recipe and I strongly advise adding it. After the onions turn translucent, add strained vermicelli, sugar, ground cardamom and the rosewater and saffron mix you prepared earlier..

4. Mix by folding gently to prevent breaking or mushing the cooked vermicelli. Make sure the sugar dissolves and the flavors are distributed evenly. Cover the pot and let it simmer over low heat for 20 minutes until the vermicelli is entirely cooked by steam..

5. During the last ten minutes of the cooking process, place a medium-sized frying pan over medium heat with a little bit of butter. Whisk the eggs with a pinch of salt and pepper and pour one third of the egg mix into the frying pan to cook a thin omelet, ensuring it’s cooked on both sides. Or use a large sized frying pan to make 1 large and thin omelet..

6. It depends on the size of your serving dish as the vermicelli in this recipe is usually topped with a thin omelet. You can add a pinch of ground cardamom to the eggs if you wish..

7. When the vermicelli is cooked it’s time to assemble the Emirati Blaleet. In a wide serving dish, add the cooked vermicelli and top with large and thin omelet. Or assemble it using smaller serving plates with smaller thin omelets. The authentic recipe calls for folding the omelet in half making it easier to scoop from..

8. Scoop the desired quantity of vermicelli and cut off a part of the omelet to eat it with. Serve hot along with tea, ginger milk or Arabic coffee. Balaleet is also very tasty when served at room temperature..

Here is how you cook it.

Served as a breakfast dish and also for dessert, this Indian-influenced sweet pasta is fried and topped with a saffron Return skillet to heat and add remaining butter; add remaining saffron and eggs, season with salt and pepper, and cook, stirring gently to form.

Balaleet is a sweetened vermicelli dish topped off with a slightly salted omelette, laced with some saffron.

You cook the vermicelli till el dente, and toss it up in some sweetened melted butter.

You make omelette as per your like - normally with just a dash of salt and a sprinkle of saffron and spread.