Balaleet (Sweet Noodles with Egg Breakfast) - Cooking with Yousef

Boil water in a pot and add a little oil and salt.

Add vermicelli to the boiling water and cook for 4-5 minutes until not fully cooked.

Drain the vermicelli and rinse with cold water.

In the same pot, add half oil and half butter.

Return the vermicelli to the pot and mix in saffron, rose water, cardamom, and sugar.

Cover the pot with a lid and steam cook for about 20 minutes, adding a little water if needed.

In a separate bowl, scramble the eggs with salt and pepper.

Cook the scrambled eggs in a pan until done.

Serve the vermicelli with scrambled eggs on top, optionally adding cinnamon.

Equipment Needed

Dietary

Allergens