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Balaleet

Name: Balaleet
Total time: 30 min
Yield: Serves 4
Cuisine: United Arab Emirates
Ingredients: 200g Very thin pasta; 3 Egg; 4 tbsp Sugar; A pinch Saffron; 1/2 tsp Cardamom powder; 1 tsp Rose water; 30g Butter; A pinch Salt; 1 tbsp Vegetable Oil

Snack

⏱ 30 min

👥 Serves 4

Difficulty ⭐

Vermicelli sautéed sweet with saffron and cardamom and topped with a thin omelet — an Emirati breakfast.

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📖 The Story Behind This Dish

Balaleet is a traditional breakfast of the UAE and the Gulf states: thin pasta (vermicelli) is sautéed sweet with sugar, saffron, cardamom, and rose water and topped with a salty thin omelet. The mix of sweet and salty is its hallmark, eaten as a family on Eid mornings or for a late weekend breakfast.

🌆 Where it's eaten: On Eid morning, plates of golden sweet vermicelli and thin omelet are set on an Emirati family table as cardamom-scented coffee is poured.

🥕 Ingredients (serves 4)

Very thin pasta 200g
Egg 3
Sugar 4 tbsp
Saffron A pinch
Cardamom powder 1/2 tsp
Rose water 1 tsp
Butter 30g
Salt A pinch
Vegetable Oil 1 tbsp

👩‍🍳 Instructions

Break the vermicelli into 5cm lengths, boil 1 minute less than the package time, and drain.
Soak the saffron in 2 tbsp hot water to release its color.
Melt butter in a frying pan and toss the pasta with the sugar, saffron water, cardamom, and rose water.
Heat oil in another pan, pour in salted beaten egg, and cook a thin omelet.
Mound the sweet pasta on a plate and top with the omelet.

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