Entree: United Arab Emirates – Southern Culinary Region – بلاليط ➤ Balaleet (Sweet saffron- and cardamom-scented vermicelli served with a thin savory omelet)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 8 oz (225 g) fine vermicelli
- 3 tbsp (45 ml) ghee or unsalted butter
- 1/3 cup (67 g) granulated sugar
- 1 tsp (2 g) ground cardamom
- Pinch saffron threads (about 0.05 g) soaked in 2 tbsp (30 ml) hot water
- 1 tsp (5 ml) rose water
- Zest of 1 small orange, about 1 tsp (2 g)
- 2 tbsp (15 g) slivered almonds or pistachios, toasted
- 4 large eggs, approx. 200 g
- 1 tbsp (15 ml) ghee for omelet
- 1/4 tsp (1.5 g) fine salt, plus more to taste
- Freshly ground black pepper to taste

Instructions

1. Bring a medium pot of water to a boil, add a pinch of salt and the vermicelli broken into bite-size lengths. Cook until just tender, 3–4 minutes; drain and set aside.
2. In the same pot, melt 3 tbsp ghee over medium heat. Add the cooked vermicelli and sauté, stirring, until lightly toasted, 2–3 minutes.
3. Stir in the sugar, ground cardamom, orange zest, toasted nuts, rose water, and the saffron with its soaking water. Reduce heat to low and cook, stirring occasionally, until the liquid is mostly absorbed and vermicelli is fragrant and slightly glossy, about 4–5 minutes. Adjust salt to taste.
4. Meanwhile, whisk the 4 large eggs with 1/4 tsp salt and a pinch of pepper until smooth.
5. Heat 1 tbsp ghee in a nonstick skillet over medium heat. Pour in the eggs to make a thin omelet (or two thin omelets if preferred). Cook until set but still tender, about 1–2 minutes per side.
6. Slide the omelet onto a cutting board, roll or fold and slice into thin strips. Pile the sweet vermicelli onto a serving platter and top with the omelet strips. Garnish with additional toasted nuts and a light sprinkle of cardamom if desired. Serve warm.