Balaleet

Sweet vermicelli with saffron and cardamom, topped with a thin 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 — Break the vermicelli into a pot of boiling water and cook for 4 minutes, then drain.
2. Sweeten it — Return to the pan with ghee, sugar, saffron, cardamom and rose water and toss over low heat until glossy.
3. Make the omelette — Beat the eggs with salt and cook as a thin flat omelette in a separate pan.
4. Balaleet is ready — Spoon the vermicelli onto a plate and lay the omelette over the top.

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