1 / 1
Sweetened Vermicelli Omelet (Balaleet)
A staple of traditional Emirati breakfasts, this sweet and savory dish pairs warmly spiced noodles with a simple egg omelet. You'll toss thin vermicelli pasta with butter, sugar, cardamom, ginger, and a splash of fragrant orange blossom water to build a deeply aromatic base. An unbroken omelet rests right on top, giving you a beautiful contrast of textures and a delicate balance of flavors. It's a fantastic centerpiece for a weekend brunch or a festive holiday morning.
Equipment
- Saucepan
- Skillet
Ingredients
- ½ lb (250 g) dried vermicelli or very thin spaghetti
- ¼ cup (½ stick/60 g) butter
- 4 tablespoons sugar
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 tablespoon orange or rose blossom water
- 4 large eggs, beaten with a dash of salt
Instructions
- 1Boil the vermicelli following the package directions until tender, then drain well. Drain them thoroughly so the noodles don't get mushy later. Melt three tablespoons of the butter in a medium saucepan equipped with a tight-fitting lid.
- 2Stir the cooked vermicelli into the melted butter along with the sugar, cardamom, ginger, cinnamon, salt, and orange or rose blossom water.
- 3Cover the saucepan and cook over very low heat for 10 minutes, stirring occasionally to prevent sticking.
- 4Melt the remaining tablespoon of butter in a medium skillet set over medium-low heat.
- 5Pour the beaten eggs into the skillet and let them cook undisturbed until the bottom sets. This helps the omelet hold together when you flip it. Flip the eggs carefully to cook the reverse side into a solid, flat omelet.
- 6Transfer the warm, spiced vermicelli to a serving platter and drape the cooked omelet directly over the top.
Notes
- Serving: Pair with boiled chickpeas and black-eyed peas for a traditional festive spread.
- Pairing: Serve with fresh dates and hot tea for a comforting afternoon snack.
Recipe Details
About the Author
