Balaleet Qatari

Sweet vermicelli with saffron, served with egg.

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

Method

1. Boil — Cook the broken vermicelli 4 minutes and drain well.
2. Sweeten — Toss with ghee, sugar, saffron, cardamom and rose water over low heat.
3. Separate the strands — Keep tossing so they stay loose rather than sticking together.
4. Cook the eggs — Make a thin flat omelette with salt.
5. Balaleet is ready — Top the vermicelli with the omelette and serve warm.

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