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Balaleet
Also known as بلاليط · bilaleet · balaleet with egg · sweet vermicelli with omelette
Vermicelli sweetened with sugar, saffron and cardamom, draped with a thin plain omelette. Sweet and savoury on one plate, eaten together.
Typical serving
450 kcal
usually 350–570 kcal
 Protein | 14 g |
|---|---|
 Carbs | 63 g |
 Fat | 16 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Ingredients
Serves 2 · dimmer marks are storecupboard
- 100gfine vermicelli
- 4eggs
- 30gbutter
- 2 tbspsugar
- 1 pinchsaffron
- ½ tspcardamom
- 1 tsprosewater
- to tastesalt
Method
5 steps
fry · 5mBreak the vermicelli into short lengths and toast it in half the butter until it goes the colour of weak tea. Untoasted, it tastes of nothing.
boil · 8mJust enough boiling water to cover, with the saffron, cardamom and sugar, and cook until the water has gone and the strands are soft.
rest · 5m walk awayLid on, off the heat, so the last of the steam finishes it and the strands stay separate.
- fry · 5m
Beat the eggs with a pinch of salt and cook them flat and slow in the rest of the butter, no colour, until set right through.
finish · 2mRosewater stirred into the vermicelli, the omelette laid over it whole, and eaten with both on the fork at once.
Worth knowing
The sweet-egg pairing reads as strange exactly once — it is the standard Emirati and Omani breakfast, and the contrast is the whole design.
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