Balaleet Bahraini

Sweet saffron vermicelli under a thin omelette.

Ingredients

• 300 g Vermicelli
• ½ cup Sugar
• 1 pinch Saffron
• 1 tsp Cardamom
• 1 tbsp Rose water
• 4 tbsp Ghee
• 4 Eggs
• ½ tsp Salt
• 4 cups Water

Method

1. Boil the vermicelli — Break into boiling water and cook 4 minutes, then drain thoroughly.
2. Sweeten — Toss in ghee with sugar, saffron, cardamom and rose water over low heat.
3. Dry it — Keep tossing 5 minutes so the strands separate and glisten rather than clump.
4. Make the omelette — Cook the beaten eggs with salt into one thin flat sheet.
5. Balaleet is ready — Lay the omelette over the vermicelli and serve warm for breakfast.

More Bahrain recipes

• Muhammar
• Bahraini Balaleet
• Bahraini Machboos
• Machboos Diyay
• Samboosa Bahraini
• Halwa Bahraini