Bahraini Balaleet (sweet vermicelli)

Name: Bahraini Balaleet (sweet vermicelli)
Total time: 40 min
Yield: 6
Cuisine: Gulf
Ingredients: 250 g vermicelli, broken into small pieces; 3 tbsp ghee or oil; 1 cup sugar; 2½ cups water; 1 tsp ground cardamom and 1 tbsp rose water; A generous pinch of saffron steeped in 2 tbsp hot water; To serve:; 4 eggs for the omelette (beaten with 1 tsp sugar, saffron and cardamom); Chopped pistachios (optional)

Recipe No.: G-36

Gulf40 minServes 6

Balaleet is sweet saffron-and-cardamom vermicelli topped with an egg omelette, a well-known breakfast in Bahrain, the UAE, Qatar and Kuwait, served at Eid, Ramadan and weddings. It combines sweet and savoury in one bite.

Ingredients for Bahraini Balaleet

250 gvermicelli, broken into small pieces
3 tbspghee or oil
1 cupsugar
2½ cupswater
1 tspground cardamom and 1 tbsp rose water
2 tbspA generous pinch of saffron steeped in hot water
To serve
4eggs for the omelette (beaten with 1 tsp sugar, saffron and cardamom)
Chopped pistachios (optional)

Method

Fry the vermicelli in the ghee for 3 to 4 minutes until golden.
Add the water, sugar, cardamom and saffron, bring to a boil, then lower the heat.
Cook 10 to 12 minutes until the liquid is absorbed and the vermicelli is tender, then add the rose water.
Beat the eggs with sugar, saffron and cardamom and cook a thin omelette in a pan with a spoon of ghee.
Serve the sweet vermicelli on a plate, top with the omelette and sprinkle with pistachios.

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