Let’s talk around breakfast, but not the normal eggs, toast kind. Today, we are going to plunge into something so distinctly Emirati, and something that will take you by surprise in the best possible way: Balaleet. Just picture silky little slightly sweet vermicelli noodles steeped in saffron and rose water, and covered with a puffy salty omelet, too. It is sweet and salty, traditional and unexpected, and to be honest it simply works
Some background information
Balaleet is an old dish of Emirati families, particularly as the perfect way to begin their day. It is a dessert that falls between sweet and savory, which is quite uncommon for international breakfasts. It is traditionally eaten in the morning on Eid but any morning (or any day, truth be told) is a great day for Balaleet. It has been passed through grandmothers and mothers and is that dish that you would take home with every spoonful.
Ingredients
These are the ingredients needed in cooking Balaleet at home:
For the sweet vermicelli:
- Vermicelli noodles – 1½ cups (you can use thin pasta if vermicelli isn’t available)
- Sugar 1/4 cup (according to taste)
- Cardamom powder -1/2 tsp
- Saffron threads – a pinch (or turmeric as an inexpensive alternative)
- Rose water 1 tbs- optional but highly recommended
- Butter or ghee – 2 tbsp
- Salt – just a pinch
- Water – for boiling
For the egg topping:
- Eggs – 2
- Salt – a small pinch
- Black pepper – a small pinch
- Frying: Oil or ghee 1 tsp
Instructions
Step 1: Get a pot of water boiling, then toss in the vermicelli—it’ll turn tender in just 3 to 5 minutes, so keep an eye on it
To prevent further cooking and to make sure they will not stick, drain and rinse with gathered water
Step 2: Warm up a separate pan over medium heat and let the butter or ghee melt down until it’s fully liquid and fragrant. Add in cooked vermicelli and gently stir. Add the sugar and cardamom, and saffron and mix well. Mix well. Put a dash of rose water and a pinch of salt. Gently stir and allow all to simmer and about 5 minutes to give the noodles time to absorb the flavour
Step 3: Break the eggs in a bowl and add some salt and pepper, and mix well. Add a little oil or ghee to non non-stick pan. Pour in the eggs and make a thin omelette. Cook low over just till set, turn over to brown the other side
Slide it out and cut into strips or eat it as is, depending on your preference on the way to present it
Step 4: Serve warm, letting the vermicelli mound dramatically on the plate—this is a dish that begs to be seen. Put the omelette with an egg on top
Others prefer to scatter an additional sprinkling of saffron or nuts such as slivered almonds or pistachios to fancy it up
Serving Tips
Hot or Room Temp: Balaleet is delicious warm or at room temperature, it is ideal stuff to cook when you are too lazy for brunch
Fancy Touch: When entertaining as guests, add some crushed pistachios or dried rose petals to glamourise
Accompany it: Eat it with a cup of unsweetened karak tea, it will make your guests, add some crushed pistachios or dried rose petals to add glamour
Precautions & Tips
Be light on the sugar: You do not want to make it overly sweet; the sweetness of the noodles and the savoury taste of the egg are what make Balaleet so unique. An excess of sugar may subdue it
Be light-handed with the saffron: A little bit goes far. Unless you own saffron, turmeric serves as its replacement, in urgent cases, although it has a bit different taste
Keep it fluffy: Make sure that you do not overcook the eggs; keep them soft and light, as they need to match the dainty noodles
Replacements
- Butter in place of ghee:Ghee makes it have a more traditional richness, but unsalted butter will do the trick as well
- Cardamom seeds or powder: Do you have no powder at hand? Open some green cardamom pods and add them to the water you are boiling noodles in
It gives a little texture and also sweetness to it, you may add some toasted almonds, cashews or even some raisins
More About Balaeet
Balaleet isn’t just breakfast—it’s an edible memory, every forkful steeped in tradition. Either as a treat to a special morning celebration or simply an urge to try something different, it tends to come to the rescue bringing comfort and joy with each fork. It reminds you, that sometimes the best meals are simple and not some pretentious mess of food and much needed, because they are simple, and they were made in a loving fashion and are handed along through stories that are well told over the years.
The next time you are planning on breakfast, get out of the ordinary and enjoy Balaleet. Your palate will appreciate it.
