While I posted the Chebaab as the National Day special, I had mentioned that I would try to recreate Emirati dishes in my kitchen. So far, the process has been slow but steady. I am slowly trying a few new dishes, but not clicking them, since I would like to make them again for the blog and click them well. InShaAllah, slowly you will see a fair amount of Emirati dishes featuring on the blog this year. 🙂
I was introduced to Balaleet by this post of Fami’s. Till then, I was unaware of it’s existence. I was really not sure of how the combination of sweet and salt would co-exist. That was when the breakfast at Logma happened and I got my first taster of this dish. I ended up eating that little portion all by myself without sharing with my friend. 😉 From then, I had been wanting to make this at home. Balaleet is a sweetened vermicelli dish topped off with a slightly salted omelette, laced with some saffron. Rich, isn’t it? 🙂
First of all, it is a no-hassle recipe. There is absolutely no complication making it. You cook the vermicelli till el dente, and toss it up in some sweetened melted butter. You make omelette as per your like – normally with just a dash of salt and a sprinkle of saffron and spread it on the top of the vermicelli. Finally you just dig in. When I served the platter to HD, he became wide eyed and said, “Who eats omelette with sweet vermicelli?” Knowing that it was also my first reaction and I was converted, I only gave him a smile. The next thing I see is that the plate came back empty. 🙂 This is definitely going to repeat itself on our weekend breakfast menu. I urge you to try it at least once, due to its difference and its simplicity… Off to the recipe…
Balaleet ~ Emirati Vermicelli Egg Breakfast
- 180 gm vermicelli
- Salt to taste
- 30 gm butter divided
- 1/4 cup sugar
- 2 large eggs
- 5-6 strands saffron crushed
- 1 tbsp milk
- Salt to taste
- A drizzle of oil
- Melt 10 gm butter in a wide skillet. Saute the vermicelli till roasted. Set aside.
- Boil water in a pan with a pinch of salt till rolling. Add the vermicelli and cook till done. Drain into a colander.
- Melt the remaining butter and mix in the sugar. Tip into the drained hot vermicelli and give a good mix till the butter mixes in and sugar is melted.
- Whisk the eggs with the saffron, milk and a pinch of salt. Heat oil in a saucepan and cook the omelette till done.
- Roll the omelette and cut into 8 pieces or simply divide into two.
- To serve, divide the sweetened vermicelli into two plates and top with the omelette.
- Serve hot with tea!