Ingredients for Balaleet Vermicelli And Egg Omelet
- 1 cup vermicelli
- 5 tablespoons cooking oil
- 2 tablespoons ghee
- 1/4 cup granulated sugar
- 1 teaspoon cardamom powder
- pinch saffron threads
- 1 tablespoon rose water
- 2 large eggs
- Salt
- Black Pepper
- water (for cooking vermicelli)
- boiled chickpeas and black-eyed peas (optional)
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How to Make Balaleet Vermicelli And Egg Omelet
- Boil a large pot of water for the vermicelli.
- While the water heats, heat 2 tablespoons of cooking oil in a wok or large pan. Add 1 cup of vermicelli and stir constantly with a wooden spoon to prevent burning.
- Lightly fry the vermicelli until it turns a dark, golden brown color.
- Remove the wok from the heat and set aside.
- Add the vermicelli to the boiling water and cook for 3-4 minutes. Drain well and return to the pot.
- In a separate saucepan, heat 2 tablespoons of ghee (clarified butter). Add 1/4 cup granulated sugar, 1 teaspoon cardamom powder, and a pinch of saffron threads dissolved in 1 tablespoon of rose water.
- Cook, stirring until the sugar melts completely and forms a syrup.
- Pour the syrup over the cooked vermicelli and gently toss to coat. Cover the pot to keep warm.
- For the omelet: Heat 3 tablespoons of cooking oil in a non-stick pan over medium-high heat.
- Once hot, pour in 2 large beaten eggs. Cook until the top is set.
- Flip the omelet and cook for another minute until cooked through.
- Arrange the vermicelli in a serving dish and top with the egg omelet. Serve immediately and enjoy this incredible Emirati breakfast!
- (Optional) Serve alongside boiled chickpeas and black-eyed peas for a traditional Eid presentation.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
133g
Fat
52g
Carbs
12g
