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.
FOODCHANNEL EDITOR
This vermicelli pasta is easy to prepare and is delicious complement to scrambled eggs with salt and black pepper or a plain thin egg omelet.
Provided by By FoodChannel Editor | August 1, 2014 11:48 am
Yield 4
Number Of Ingredients 6
Steps:
- 1 Dry sauté Balaleet to give golden color and add smoky flavor 2 Once mixed color achieved, add boiling water (only boiled water will work) 3 Simmer for 1 minute 4 Strain and put back Balaleet in the same pan with 4 tablespoons of the veg ghee 5 Add all the spices and rose water 6 Mix and cover to steam under a low heat for about 15 - 20 minutes 7 Balaeet is served with scrambled eggs with salt and black pepper or plain thin egg omelet
BALALEET - BREAKFAST FROM QATAR
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
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 - 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
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- In a pan, heat 2 tablespoons 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.
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