Omelette with Vermicelli (Emirati Balaleet)

Balaleet is a dish of contrasting flavours that brings together both sweet and savoury elements. It is prepared with vermicelli that are sweetened with cardamom, saffron, and rose water, and topped with a thin egg omelette. Even though the combination of sweets accompanied by eggs has been popular since the early Bedouins, the addition of vermicelli only really came with the traders who introduced pasta to the Middle East during the Middle Ages. Balaleet is also traditionally served during the Eid holidays although with boiled garbanzo beans and black-eyed peas. Upon sundown after a long day of fasting during Ramadan, people gather for the breaking of the fast known as iftar, and balaleet is almost guaranteed at any Emirati table.

2 cups vermicelli (wheat noodles)
8 Tbsp. butter or clarified butter
¾ cup sugar
2 Tbsp. ground cardamom
2 pinches saffron, diluted in 2 Tbsp. of rosewater or water
4 eggs, beaten
vegetable oil

In a pan, heat 2 Tbsp. of oil and add half of the raw vermicelli. Lightly fry the vermicelli noodles until they turn golden brown, about 5 minutes. Constantly stir with a wooden spoon, so the vermicelli do not burn.

Then add a large volume of water to boil the fried vermicelli. Once the water starts to boil, add the rest of raw vermicelli and cook for just 3 minutes. Drain vermicelli in a colander.

Add butter, cardamom, sugar and diluted saffron to the pan. Mix and heat until sugar is dissolved for about 6-8 minutes.

Add vermicelli back to the pan, mix and cook for an additional 2 minutes.

Heat 3 Tbsp. vegetable oil in a separate pan. Add the beaten eggs. Tilt the pan in order to spread the uncooked egg. When dry on top, flip the omelet over and cook for an additional minute.

Serve vermicelli with omelet on top.

Makes 4 servings.