Balaleet

Core Ingredients

• Vermicelli: fine vermicelli, 1 pack (450 g)
• Vermicelli: hot water, enough to cover, 1.2 L (1,200 g)
• Vermicelli: ground cardamom, 1 tsp (5 g)
• Vermicelli: saffron, 1 small pinch soaked in 2 tbsp rose water or hot water (0.25 g)
• Vermicelli: sugar, 1 cup (200 g)
• Vermicelli: honey, about ⅓ cup (100 g)
• Vermicelli: Emirati ghee, 4 tbsp (70 g)
• Omelette: eggs, 3 pieces (about 165 g)
• Omelette: ground cardamom, 1 pinch (0.5 g)
• Omelette: saffron, 1 pinch (0.1 g)
• Omelette: salt, ½ tsp (3 g)
• Omelette: black pepper, ¼ tsp (1 g)
• Omelette: Emirati ghee for cooking, 1 tbsp (15 g)

Traditional Method Outline

1. Toast the vermicelli (10 min): Place the vermicelli (450 g) in a dry pot over medium heat. Stir continuously for about 10 minutes until it turns an even golden colour without burning. This toasting gives Balaleet its nutty depth; do not rush it.
2. Boil (3 min only): Pour the hot water (1.2 L) over the toasted vermicelli, just enough to cover. Boil for 3 minutes only, no longer, then drain completely. The strands must stay firm; they finish cooking in the steam.
3. Flavour and steam (5 min, low heat): Return the drained vermicelli to the pot. Add the ground cardamom (5 g), the soaked saffron with its liquid, sugar (200 g), honey (100 g) and Emirati ghee (70 g). Fold gently so the strands do not break, cover, and steam over low heat for 5 minutes until glossy and fragrant.
4. Prepare the omelette (4 to 5 min): Whisk the 3 eggs with a pinch of cardamom, a pinch of saffron, salt (3 g) and black pepper (1 g). Heat a little Emirati ghee in a pan and cook the omelette over medium heat until just set, golden underneath and tender on top.
5. Serve (warm): Mound the sweet vermicelli onto a serving plate and lay the omelette over the top. Serve warm, so the sweet saffron strands and the savoury egg are enjoyed together in every bite.