Balaleet Muhammar

Sweet saffron vermicelli enriched with date syrup.

Ingredients

• 300 g Vermicelli
• ¼ cup Date syrup
• 3 tbsp Sugar
• 1 pinch Saffron
• 1 tsp Cardamom
• 1 tbsp Rose water
• 4 tbsp Ghee
• 4 Eggs
• ½ tsp Salt

Method

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

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