Bahraini balaleet
Sweet vermicelli flavored with cardamom, saffron, and rose water, topped with a thin omelet. Serves 4; preparation times are approximate.
Balaleet pairs fragrant, lightly sweetened noodles with a thin egg omelet for a savory contrast. This version uses 250 g of vermicelli and a moderate amount of sugar; sweetness and spice levels vary among recipes. Hands-on time is approximate, and the noodles should be cooked according to the package instructions.
Method
- 01
Infuse the rose water
Place the saffron in the rose water and leave it to steep while you prepare the noodles.
10 min - 02
Toast and cook the vermicelli
Melt some of the ghee in a large pot over medium heat. Add half the vermicelli and stir until golden. Add the rest and enough boiling water to cover them. Cook according to the package instructions until just tender, then drain well.
10 min - 03
Season and finish the noodles
Return the pot to low heat and melt some of the remaining ghee in it. Add the sugar, cardamom, half the salt, a pinch of pepper, and the saffron-infused rose water. Stir until the sugar dissolves. Add the vermicelli and toss to coat. Cover and cook over low heat for about 10 minutes, stirring occasionally.
10 min - 04
Cook the omelet
Beat the eggs with the remaining salt and pepper. Melt some of the remaining ghee in a frying pan over medium-low heat. Pour in the egg in a thin layer and cook until set; carefully turn it if needed to finish cooking. If it does not fit as one omelet, repeat with the remaining egg mixture.
5 min - 05
Serve
Divide the hot vermicelli among the plates and place the omelet on top. Serve immediately.
Ingredients
Sources and review
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