Balaleet is a traditional sweet dish which is popular in Arab countries. Popularly served for breakfast, it consists of vermicelli sweetened with sugar, cardamom, rose water and saffron, and served with an overlying egg omelette.
Everyone in my house loves Balaleet. We have some favorite breakfast places here in Bahrain which serve awesome Balaleet. I first tried it at home a few weeks back. Since then, I have made it a couple of times and every time it is devoured 🙂
It is a very simple recipe and gets ready quite quickly.
Here is the Balaleet recipe with pictures:
Serves: 4
Preparation Time: 10 mins
Cooking Time: 20 mins
Ingredients:
Oil: 2-3 tbsp
Vermicelli: 2 cups
Saffron: 2 pinches
Rose water: 2 tbsp
Eggs: 1-2
Cardamom Powder: 1 tbsp
Sugar: 3/4 cup
Butter: 8 tbsp
Salt: to taste
Method of Preparation:
- Add saffron to the rose water and keep aside.
- Heat oil in a pan. Roast the vermicelli till golden brown. Add lots of water to the vermicelli and let cook. Once cooked, drain the excess water.
- Mix together butter, cardamom powder, saffron mixed in rose water to a pan. Mix and heat till the sugar is dissolved.
- Add salt and the vermicelli to the pan containing the sugar mixture and mix well. Cook for 2-3 minutes stirring from time to time. Keep aside once well mixed.
- Beat the eggs. Add salt and beat. Heat 1 tbsp oil in a pan. Add the beaten eggs. Let cook on both sides.
- Serve the vermicelli with the omelette on top.
Note: This is the traditional way of eating the vermicelli. However, if you do not like the idea of eating egg with sweet vermicelli, you can also eat it without the omelette. It tastes equally good 🙂
If you are looking for more recipes in the Arabic Cuisine, then you can click here: Arabic Cuisine. Some popular ones in this category are Majboos, Falafel
Balaleet (Arabic Sweet Vermicelli)
- Oil: 2-3 tbsp
- Vermicelli: 2 cups
- Saffron: 2 pinches
- Rose water: 2 tbsp
- Eggs: 1-2
- Cardamom Powder: 1 tbsp
- Sugar: ¾ cup
- Butter: 8 tbsp
- Salt: to taste
- Add saffron to the rose water and keep aside.
- Heat oil in a pan. Roast the vermicelli till golden brown. Add lots of water to the vermicelli and let cook. Once cooked, drain the excess water.
- Mix together butter, cardamom powder, saffron mixed in rose water to a pan. Mix and heat till the sugar is dissolved.
- Add salt and the vermicelli to the pan containing the sugar mixture and mix well. Cook for 2-3 minutes stirring from time to time. Keep aside once well mixed.
- Beat the eggs. Add salt and beat. Heat 1 tbsp oil in a pan. Add the beaten eggs. Let cook on both sides.
- Serve the vermicelli with the omelette on top.
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