Balaleet (Emirati Sweet Vermicelli and Egg Omelet) for #FoodieExtravaganza! Toasted vermicelli noodles are tossed with sugar and spices, then topped with an egg omelet for a delightful contrast of sweet and savory.
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#FoodieExtravaganza
Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Karen of Karen’s Kitchen Stories is hosting this time and decided to feature National Egg Day on June 3rd (we also featured eggs back in June 2015- Gyeran Bbang: Korean Egg Bread)! Other foods celebrated in June are candy, papaya, iced tea, chocolate ice cream, falafel, sushi, catfish, Indian pudding, frozen yogurt, and tapas.
Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you!
Balaleet (Emirati Sweet Vermicelli and Egg Omelet)
To celebrate National Egg Day, I made Balaleet (Emirati Sweet Vermicelli and Egg Omelet, بلاليط)! Along with the United Arab Emirates, this dish is also popular in Bahrain, Qatar, Kuwait, and the surrounding region. I first came across Balaleet while reviewing The Food of Oman a few years ago. I was reminded again last summer when Chad had it often at Iftar (breaking of the fast meal during Ramadan) with his coworkers.
While researching, I came across many variations from the spices used to the amount and level of sweetness. The Omani cookbook had pieces of the omelet scattered throughout the vermicelli. I personally went with what Chad tried and other Emirati recipes that rests the thin egg omelet over a bed of spiced noodles. Some recipes also include sautéed onion. During Eid al-Fitr, it is often served with boiled chickpeas and black-eyed peas.
I served the Balaleet with Karak Chai, but it also pairs wonderfully with Arabic coffee, ginger milk, or another tea.
Be careful to not overcook the vermicelli as they boil in the water. The noodles will steam further with the spices. To help seal the pot well and catch excess moisture, I wrapped the lid with a dishcloth. Make sure no edges drop near the heat source.
Middle Eastern vermicelli (she’reya, شعريه) are about the same width as angel hair pasta. I have been able to find them in larger grocery stores and markets with Middle Eastern or Latin American (called Fideos) ingredients. If you cannot locate them, substitute with angel hair pasta broken into about 1 inch pieces. Break them up in a bag or other controlled environment. Before I found the pre-packaged vermicelli, I often ended up with random pieces of angel hair flying across my kitchen. They can also be found on Amazon (currently with a high shipping cost- try to find local if possible): Vermicelli Pasta.
Ghee is a clarified butter used in South Asian and Middle Eastern cuisine. You can make your own (recipe from Jaruti’s Cooking Odyssey) or substitute with half butter/half vegetable oil.
Rose water is created by collecting the liquid from distilled roses. I have been able to locate it in markets (make sure it is culinary rose water) with Middle Eastern and South Asian ingredients and on Amazon (for a higher price): Cortas Rose Water.
Check out everyone’s recipes with eggs:
- Baked Scotch Eggs from Making Miracles
- Balaleet (Emirati Sweet Vermicelli and Egg Omelet) from Tara’s Multicultural Table
- Country Biscuit Breakfast (Copycat) from Palatable Pastime
- Pathare Prabhu Style Egg Drop Curry from Sneha’s Recipe
- Smoky Honey Chili & Paprika Deviled Eggs / Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice /
- Sourdough Waffles and Eggs from A Day in the Life on the Farm
- Soy Braised Pork with Eggs from Food Lust People Love
- Spanish Tortilla from Karen’s Kitchen Stories
- Umami Egg Salad on Homemade Sourdough from Culinary Adventures with Camilla
Balaleet (Emirati Sweet Vermicelli and Egg Omelet) Recipe
Adapted from The Arabian Nights Cookbook
Balaleet (Emirati Sweet Vermicelli and Egg Omelet)
Ingredients
For the Vermicelli:
- 2 tablespoons rose water
- Pinch saffron
- 7 tablespoons ghee divided
- 8 ounces (250 grams) vermicelli noodles divided
- 1/2 cup granulated sugar
- 1 1/2 teaspoons ground cardamom
- 1/4 teaspoon salt
For the Omelet:
- 4 large eggs
- 1/4 teaspoon salt
Instructions
- In a small bowl, sprinkle a large pinch of saffron over the rose water. Set aside.
- In a large pot, add 2 tablespoons ghee and place over medium heat. Once hot, add half of the vermicelli noodles and cook, stirring constantly, until golden brown, about 5 minutes.
- Fill the pot halfway with hot water and increase heat to medium high. Add the remaining vermicelli and cook, stirring often, until nearly al dente, not quite tender. Do not overcook. Drain and set aside.
- Place the pot back over medium heat and add 3 tablespoons of ghee. Stir in the sugar, cardamom, salt, and rose water with saffron. Cook, stirring often, until the sugar has dissolved.
- Stir in the cooked vermicelli noodles, tossing to coat in the spices and sugar. Decrease heat to the lowest setting. Wrap the lid with a dishtowel or cloth and cover the pot tightly. Cook, stirring occasionally, for 10 minutes. Remove from heat.
- In a large bowl, beat together the eggs and salt.
- In a frying pan, add 1 tablespoon ghee and place over medium low heat. Once thoroughly heated, pour in half the beaten egg mixture to form a thin layer. Cook, without disturbing until the bottom is set. Flip carefully and cook the other side just until the moisture has disappeared. Immediately remove from heat and repeat with remaining egg mixture, greasing the pan with another tablespoon of ghee.
- Divide the spiced vermicelli among two serving platters and top each with an egg omelet. Serve immediately or at room temperature.
Karen
First, I love the bowl! Second, this sounds delicious with the sweet and savory.
Colleen - Faith, Hope, Love, & Luck
This sounds like a winning combination to me…and definitely something I want to play around with!
Sneha
What an incredible combination! Love it.