Best 2 Balaleet Recipes
Balaleet is a traditional Emirati dish consisting of vermicelli noodles cooked with eggs, onions, tomatoes, and spices. It is a popular breakfast dish in the United Arab Emirates and is often served with a side of yogurt or chutney. There are many variations of balaleet, but the most common ingredients include:
* **Vermicelli noodles:** These are thin, long noodles made from semolina flour.
* **Eggs:** Balaleet is typically made with scrambled eggs, but you can also use fried or boiled eggs.
* **Onions:** Onions add flavor and texture to the dish.
* **Tomatoes:** Tomatoes add acidity and sweetness.
* **Spices:** Common spices used in balaleet include cumin, cardamom, and turmeric.
In addition to the basic ingredients, you can also add other vegetables to your balaleet, such as peppers, carrots, or zucchini. You can also add meat, such as chicken or lamb, or seafood, such as shrimp or fish.
This article includes recipes for three different variations of balaleet:
* **Classic balaleet:** This is the most basic recipe for balaleet, made with vermicelli noodles, eggs, onions, tomatoes, and spices.
* **Vegetable balaleet:** This recipe adds vegetables, such as peppers, carrots, and zucchini, to the classic balaleet.
* **Meat balaleet:** This recipe adds meat, such as chicken or lamb, to the classic balaleet.
No matter which recipe you choose, balaleet is a delicious and easy-to-make dish that is sure to please everyone at your table.
BALALEET - VERMICELLI AND EGG OMELET
Found on Emiratican Kitchen . The intro says: This is an unusually delicious salty and sweet breakfast dish that is enjoyed on a regular basis. This is also traditionally served on the Eid holidays along with boiled garbanzo beans and boiled black-eye peas. Along with the salty-sweet taste your taste buds will be tickled with the cardamom spice. It is very interesting to eat this for the first time because you think it will not be delicious but it will soon become a favorite of yours too. Posted exactly as written.
Provided by Annacia
Categories Breakfast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, bring enough water to boil for the vermicelli.
- Meanwhile, in a wok, or wide pan, heat the 2 tablespoons of cooking oil and add the vermicelli. With a wooden spoon, constantly stir the vermicelli so it won't burn. Lightly fry the vermicelli until it is a dark, golden brown color. Remove the wok from the heat.
- Once the water starts to boil, add the vermicelli and cook for just 3-4 minutes and then drain. Place back into pot.
- In another pot, heat the ghee and add the sugar and cardamom powder along with the saffron rose water. Cook until the sugar melts and then pour over the cooked vermicelli. Cover the pot with a lid to keep warm.
- In a pan make an omelet. Heat about 3 tablespoons cooking oil and then when very hot add the beaten eggs. Tip the pan around to spread the uncooked egg. When dry on top, turn the egg omelet over and cook for one minute more.
- In a large serving dish, spread the vermicelli and top with the egg omelet.
- Enjoy! It is very delicious!
Nutrition Facts : Calories 385.9, Fat 24.8, SaturatedFat 10.6, Cholesterol 219.4, Sodium 508.3, Carbohydrate 36.1, Fiber 1, Sugar 33.5, Protein 6.7
BALALEET
A dish of sugared vermicelli and eggs, balaleet is a popular lower Gulf breakfast item. Martha transforms it into a crunchy-tender, sweet-and-salty omelet.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons ghee in a medium nonstick skillet over medium-high. Add the shallots and cook until golden brown, 8 to 10 minutes. Transfer to a paper towel-lined plate and set aside. In the same skillet, add onion, season with 1/4 teaspoon salt, and cook until deep golden brown, about 15 minutes. Add cardamom and cook for 1 minute.
- Meanwhile, melt 3 tablespoons ghee in a large skillet over medium heat. Add vermicelli and cook until golden brown. Add the saffron, boiling water, and remaining 3/4 teaspoon salt. Cook, stirring, until the vermicelli is cooked and the water has evaporated, about 4 minutes. Stir in sugar and cook until sugar has melted and has been absorbed by the noodles, 2 to 3 minutes. Stir in the cooked onion. Set aside; keep warm.
- Heat remaining 1 tablespoon ghee in a nonstick skillet over low. Whisk 2 eggs with 1 tablespoon water until well combined, then add to the skillet and season with salt. Cook, without stirring, until the eggs are just set but not brown, about 2 minutes. Top the eggs with some of the reserved noodles and fold to enclose, as desired. Transfer to a plate and top with some of the reserved fried shallots and chopped parsley. Repeat with the remaining eggs, vermicelli, shallots, and parsley, adding more ghee to skillet as needed.
Tips:
- Use high-quality ingredients: The better the ingredients, the better the balaleet will be. Use fresh vegetables, herbs, and spices.
- Cook the vermicelli noodles al dente: This means that they should be cooked until they are tender but still have a slight bite to them.
- Don't overcook the eggs: The eggs should be cooked until they are just set, but not rubbery.
- Use a good-quality ghee: Ghee is a clarified butter that has a rich, nutty flavor. It is the traditional fat used in balaleet.
- Serve balaleet immediately: This dish is best served hot, so make sure to eat it as soon as it is cooked.
Conclusion:
Balaleet is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. Its complex flavors and textures make it a favorite of many people around the world. With a little planning and effort, you can easily make this dish at home. So next time you're looking for a new and exciting meal to try, give balaleet a try. You won't be disappointed!
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