Here is another personal favorite of mine. I never knew about this yummy Arabic breakfast until one of my classmate brought this while I was doing my diploma. I loved it the very first time I tasted it. I made this one day casually for breakfast and my hubby absolutely loved it. It’s a very easy recipe.
Thick and short Vermicelli 1 cup
Sugar ½ cup
Cardamom powder as per taste
Butter 2 tbsp
Saffron 2 pinches
Rose water 2 tbsp
Eggs 2
Salt as per taste
Pepper powder as per taste
Oil 2 tbsp
Method:
1. In a pan add 2 tbsp butter and roast the vermicelli until golden brown.
2. Now in another pan boil some water enough to boil the vermicelli.
3. When the water started to boil, add vermicelli and cook for 5 minutes.
4. Now drain the water for vermicelli.
5. In a pan add 2 more tbsp. of butter, Add cardamom powder, sugar, saffron and rose water. If required, add little water. Once the sugar is totally dissolved switch off the heat. (the sugar might crystalize at first but will loosen later. We need a loose consistency)
6. Now pour this over the cooked vermicelli and cover and keep on low heat for 2 minutes.
7. Now we need to make an omelet to go on top of this.
8. Beat two eggs with salt and little pepper.
9. Heat 2 tbsp of oil in a pan and add the egg and fry.
10. Place this omelet on top of the vermicelli while serving.
11. Instead of omelet, scrambled eggs can also be made. Enjoy tasty yummy balaleet.
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