Balaleet traditional Emirati recipe: Easy, simple, and sweet

Toast the vermicelli in canola oil until golden brown.

In a pot, add water, salt, cardamom powder, 1/4 cup sugar, and saffron, and mix.

Cook the toasted vermicelli in the seasoned water until done, then strain and rinse with cold water.

Melt butter in a pan over medium heat, then add the cooked vermicelli to dry it out.

Sprinkle the remaining 1/4 cup sugar over the vermicelli and mix until the sugar melts.

Beat the eggs with salt, black pepper, and cardamom powder, then cook smaller omelettes in a greased pan.

Serve the vermicelli topped with the omelettes, optionally wrapping some vermicelli in the omelettes for decoration.

Equipment Needed

Dietary

Allergens