Best 2 Balaleet Vermicelli And Egg Omelet Recipes
Balaleet is a traditional dish from the United Arab Emirates, a combination of sweet and savory flavors that is sure to tantalize your taste buds. It is a popular breakfast dish, often served during Ramadan, made with vermicelli noodles, eggs, and a sweet topping of caramelized onions and spices. The vermicelli is first cooked and then mixed with scrambled eggs, creating a fluffy and flavorful base. The dish is then topped with a sweet and tangy mixture of caramelized onions, tomatoes, and spices, adding a layer of complexity and depth of flavor. Balaleet is typically served with a side of yogurt or tomato salsa, and is a hearty and satisfying meal that is sure to become a favorite. This article provides three different recipes for Balaleet, each with its own unique twist on the classic dish. The first recipe is a traditional Balaleet made with vermicelli noodles, eggs, and a sweet topping of caramelized onions and spices. The second recipe adds a layer of flavor with the inclusion of ground beef, while the third recipe uses a mixture of vermicelli and angel hair pasta for a lighter and more delicate texture. No matter which recipe you choose, you are sure to enjoy this delicious and authentic Emirati dish.
Let's cook with our recipes!
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 vermicelli. Look for thin, golden-brown strands that are free of debris. If you can't find vermicelli, you can substitute angel hair pasta.
- Soak the vermicelli in hot water for 5-10 minutes before cooking. This will help to soften the noodles and make them easier to digest.
- Don't overcook the vermicelli. It should be cooked until it is al dente, or slightly firm to the bite.
- Use a well-seasoned pan to cook the eggs. This will help to prevent them from sticking.
- Cook the eggs over low heat. This will help to prevent them from becoming rubbery.
- Season the eggs with salt and pepper to taste.
- Serve the balaleet hot, garnished with chopped tomatoes, onions, and cilantro.
Conclusion:
Balaleet is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It is a great way to use up leftover rice or vermicelli, and it can be easily customized to your own taste. Whether you like your balaleet simple or loaded with toppings, it is sure to be a hit with your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
