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.
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Amanda Marie
m72@yahoo.comThis recipe is a lifesaver! I'm always looking for new and easy dishes to make for my family, and this one fits the bill perfectly.
Shehnoor Shehzad
s.s94@yahoo.comThis dish is so easy to make, yet so delicious. It's the perfect weeknight meal.
Uzair abbas
u.abbas18@hotmail.comI had to make a few substitutions, but the dish still turned out great! I can't wait to make it again.
Hani Sing
sh@gmail.comNot bad, but I've definitely had better Balaleet.
Oliver William
o_w3@hotmail.frI followed the recipe exactly and it turned out perfectly. This dish is sure to impress your guests.
Tanzil Ovi
ot28@hotmail.comI was skeptical about the combination of vermicelli and eggs, but it totally works! This dish is so unique and delicious.
LexQ000 Moongirl091
moongirl091-lexq000@gmail.comThis recipe is a must-try for anyone who loves Middle Eastern cuisine. It's a perfect balance of sweet and savory.
Sa Mia
mia.sa@hotmail.comI accidentally used too much saffron and the flavor was overwhelming. Next time, I'll be more careful.
Liana
liana40@gmail.comI had a hard time finding saffron, but it was worth it! This dish is so incredibly flavorful.
Emmanuel Mwinga
m.emmanuel0@aol.comA bit too sweet for my taste, but still very enjoyable.
Greyson Barnard
g-barnard@yahoo.comI've tried many Balaleet recipes, but this one is by far the best. The measurements are spot-on and the instructions are easy to follow.
MdApon Khan
km80@hotmail.frFirst time making Balaleet and it turned out amazing! Thanks for the recipe, it was a hit!
Clay Houchin
clay_h@gmail.comThis recipe is a keeper! My family loved it!
Satyam Kumar
k@hotmail.frSo easy to make and so flavorful! I added a bit of extra saffron and it was perfect.
Maxwell Kofi Larbi
m96@yahoo.comThis is heaven! I have never tasted anything so delicious. I will definitely be making this again!