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Name: Balaleet
Total time: 35 min
Yield: Serves 4
Cuisine: United Arab Emirates
Ingredients: 200 g thin vermicelli; 40 g ghee; 60 g sugar; 1 tsp ground cardamom; 1 pinch saffron threads; 1 tbsp rose water; 60 ml hot water; 4 eggs; 1/4 tsp salt; 1 tbsp neutral oil

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United Arab Emirates35 minServes 4déjà cuisiné

Balaleet

بلاليط · Balālīṭ

Ingrédients10

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

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Préparation

Steep the saffron in the hot water for a few minutes.
Melt the ghee in a wide pan over medium heat and fry the vermicelli, stirring, until golden.
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.
Beat the eggs with the salt and the remaining cardamom.
Heat the oil in a nonstick pan and cook the eggs into a thin, just-set omelette, folding it gently.
Spoon the sweet vermicelli onto plates and top with the omelette; serve warm.