Balaleet

بلاليط · Balālīṭ

Ingredients10

• thin vermicelli200 g
• ghee40 g
• sugar60 g
• ground cardamom1 tsp
• saffron threads1 pinch
• rose water1 tbsp
• hot water60 ml
• eggs4
• salt1/4 tsp
• neutral oil1 tbsp

Method

1. Steep the saffron in the hot water for a few minutes.
2. Melt the ghee in a wide pan over medium heat and fry the vermicelli, stirring, until golden.
3. Stir in the sugar, half the cardamom, the saffron water, and the rose water; cook until the vermicelli is tender and glossy, then set aside.
4. Beat the eggs with the salt and the remaining cardamom.
5. Heat the oil in a nonstick pan and cook the eggs into a thin, just-set omelette, folding it gently.
6. Spoon the sweet vermicelli onto plates and top with the omelette; serve warm.