Balaleet Vermicelli And Egg Omelet Recipes

BALALEET - VERMICELLI AND EGG OMELET

Balaleet - Vermicelli and Egg Omelet image

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

Ingredients

2 cups vermicelli
2 tablespoons cooking oil
1/4 cup ghee (or a mixture of 2 tablespoons butter and 2 tablespoons cooking oil)
2/3 cup sugar
2 tablespoons cardamom powder
2 generous pinches saffron (soaked in the rose water listed below)
1/2 cup rose water
4 eggs, beaten
3/4 teaspoon salt
1 pinch black pepper

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 - BREAKFAST FROM QATAR

Balaleet - Breakfast from Qatar image

I found this on someone's blog. I edited her recipe to (re) add 1TB sugar. Her comment: "I did like the play of textures with the crispy noodles and fluffy egg though. I would definitely try this recipe again, especially for a brunch with other people!"

Provided by Elmotoo

Categories Breakfast

Time 30m

Yield 1 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup vermicelli, broken in to about 1 inch pieces or 1/2 cup cut spaghetti
2 tablespoons sugar
2 teaspoons cinnamon
1 teaspoon ginger
1 pinch salt
1 tablespoon butter
1/4 cup orange juice
1 egg, omelette

Steps:

Boil Vermicelli about 2 minutes less than package directs. Drain then toss in to a mixing boil.
Immediately toss in sugar, cinnamon, ginger and mix well. The heat of the pasta will dissolve the sugar.
In a small non stick frying pan melt butter over medium high heat. Stir in orange juice.
Pour in noodle mixture and spread to flatten. Cover and turn heat down to medium low. Cook for 10-15 minutes until the liquid has absorbed and the bottom has crisped.
Set aside noodle cake and wipe out the frying pan. Make a one egg omelette. Cut the omelette into a few large pieces and serve on top of the noodle cake.

Nutrition Facts : Calories 317.7, Fat 16.5, SaturatedFat 8.9, Cholesterol 216.5, Sodium 329.3, Carbohydrate 37.5, Fiber 3.1, Sugar 30.7, Protein 7.2

BALALEET

Balaleet image

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

Ingredients

6 tablespoons ghee, plus more for eggs
2 small shallots, sliced into rings
1 small onion, thinly sliced
1 teaspoon kosher salt, plus more for eggs
1/8 teaspoon ground cardamom
2 1/2 cups broken wheat vermicelli (Middle Eastern variety)
Large pinch of saffron threads
2 cups boiling water
1/4 cup sugar
12 large eggs
1 cup flat-leaf parsley leaves, finely chopped

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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In a large pot, add 2 tablespoons ghee and place over medium heat. Once hot, add half of the vermicelli noodles and cook, stirring constantly, until golden brown, about 5 minutes.
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