Balaleet

Sweet saffron vermicelli topped with a savoury omelette.

Ingredients

• 250 g Vermicelli
• ½ cup Sugar
• 1 pinch Saffron
• 1 tsp Cardamom
• 1 tbsp Rose water
• 3 tbsp Ghee
• 4 Eggs
• ½ tsp Salt

Method

1. Boil the vermicelli — Cook the broken vermicelli in boiling water for 4 minutes and drain.
2. Sweeten — Toss with ghee, sugar, saffron, cardamom and rose water over low heat.
3. Make the omelette — Cook the beaten eggs into a thin flat omelette.
4. Balaleet is ready — Lay the omelette over the vermicelli and serve warm.

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