25 min · 4
Balaleet with Emirati ghee
Sweet saffron vermicelli topped with a thin omelette, a much-loved Emirati breakfast that brings sweet and savoury together.
Ingredients
- 200 g fine vermicelli
- 3 tbsp Emirati ghee
- 80 g sugar
- 1/2 tsp ground cardamom
- A pinch of saffron, soaked in 2 tbsp warm water
- 1 tbsp rose water (optional)
- 300 ml water
- 3 eggs
- A pinch of salt
- 1
Melt 2 tbsp ghee in a wide pan over medium heat.
- 2
Break in the vermicelli and stir until lightly golden.
- 3
Add the water, sugar, cardamom, saffron and rose water.
- 4
Cover and cook on low heat for 8 to 10 minutes, until the liquid is absorbed.
- 5
Beat the eggs with the salt.
- 6
Melt the remaining ghee in a small pan and cook a thin omelette.
- 7
Spoon the vermicelli onto a plate and lay the omelette on top.