Breakfast
Balaleet (sweet vermicelli and egg)
Fine vermicelli cooked with sugar, cardamom and saffron, then topped with a thin, sweet omelette. A traditional Gulf dish served for breakfast, prized for the contrast between the fragrant sweetness and the savoury egg.
Ingredients
Ingredients
Garniture
Spices & seasoning
Optional extras
On the side
Nutrition facts
434 kcal per serving
- Protein
- 13 g
- Carbohydrates
- 46.4 g
- of which sugars
- 14.4 g
- Fat
- 21.1 g
- of which saturated fat
- 4.9 g
- Fiber
- 1.9 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Fry the broken vermicelli in the hot oil over medium heat, stirring until they are brown.
- Dissolve the saffron in the hot water, pour over the vermicelli with the sugar and cardamom, then cover and let it absorb for 10 minutes over low heat.
- Beat the eggs with a pinch of salt. In a buttered pan, make a thin, runny omelette.
- Spread the vermicelli in a dish and place the omelette on top, cut into strips or left whole.
- Sprinkle with toasted almonds and, if you like, drizzle with a little orange blossom water.
- Serve lukewarm for breakfast.
Variations and tips
Egg-free version. Replace the omelette with crushed pistachios.
Children's version. Reduce the cardamom and add a spoonful of strawberry jam on the omelette.
More ideas
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Saudi Arabia
Saudi Arabia
Saudi Arabia
Saudi Arabia
Saudi Arabia
Saudi Arabia
Saudi Arabia
Saudi Arabia
Original Ecomely recipe.