Balaleet
A dish from the Emirates and Kuwait that breaks the rule separating sweet from savoury, and does so deliberately. Underneath, vermicelli with saffron, cardamom and sugar; on top, a plain, unsweetened omelette. The contrast works much as it does with pancakes, maple syrup and bacon — sweetness comes through more clearly with something salty beside it.
Your own work in that: 4 min.
- Vermicelli 18 min
- Omelette 8 min
- Serving 4 min
Step by step
0 / 6 doneSteep the saffron in hot water
Crush the saffron threads between your fingers and cover with 3 tablespoons of hot water for 10 minutes. Saffron dropped dry into the pan gives its colour weakly and unevenly — hot water releases the pigment and aroma far better. You can toast the vermicelli while the saffron is still steeping.
Ingredients: 250 g vermicelli · 60 g butter · 70 g sugar · 1 tsp cardamom · 1 pinch saffron · 1 tbsp rose water · 400 ml water · 1 pinch salt
Ten minutes in hot water — only then does it give colour.Toast the broken vermicelli in butter
Melt the butter and toast the broken vermicelli for 5 minutes, stirring, until golden brown. This toasting is what separates balaleet from plain boiled noodles — it gives the nutty flavour that carries the dish.
Ingredients: 250 g vermicelli · 60 g butter · 70 g sugar · 1 tsp cardamom · 1 pinch saffron · 1 tbsp rose water · 400 ml water · 1 pinch salt
Golden brown, not pale — the toasting is the flavour.Add the spiced water and cook until absorbed
Pour in the water, the saffron infusion, sugar, cardamom and salt and cook 8 minutes covered, until the vermicelli absorbs the liquid. It should stay moist but not wet — excess liquid softens it towards pudding.
Ingredients: 250 g vermicelli · 60 g butter · 70 g sugar · 1 tsp cardamom · 1 pinch saffron · 1 tbsp rose water · 400 ml water · 1 pinch salt
Stir in the rose water off the heat
Take the pan off the heat and stir in the rose water. Off the heat, because its aroma is volatile and quickly cooks away. Keep it covered so the vermicelli stays warm.
Ingredients: 250 g vermicelli · 60 g butter · 70 g sugar · 1 tsp cardamom · 1 pinch saffron · 1 tbsp rose water · 400 ml water · 1 pinch salt
Fry thin, unsweetened omelettes
Beat the eggs with the milk and salt. In a pan about 24 cm across, cook two thin omelettes in the butter over low heat, without colouring them — one after the other, about 8 minutes in total. They should be pale and soft — their neutrality creates the contrast, while browned ones would take over the dish.
Ingredients: 5 pcs eggs · 2 tbsp milk · 15 g butter · ½ tsp salt
Pale and soft — the omelette is the backdrop, not the star.Lay the omelettes over and serve
Spoon the vermicelli onto a platter or plates, cover with the omelettes (cut into portions if needed) and scatter with pistachios and cinnamon. Serve warm for breakfast with cardamom tea — in the Gulf, balaleet also often appears during Ramadan and at Eid.
Ingredients: 30 g pistachios · ¼ tsp cinnamon
Before you start
The vermicelli must be fine
Classically this uses very fine vermicelli (sha’riya in Arabic). Ordinary fine noodles or broken spaghettini work, but thicker pasta absorbs the liquid less well and the dish turns heavy.
Sweetness to taste
70 g of sugar gives a moderately sweet version. Home versions range from distinctly sweeter to barely sweet — start here and adjust to your taste next time.
It works cold too
Balaleet is also eaten at room temperature and served that way on breakfast buffets. Reheat with a spoonful of water, covered, and always fry the omelette fresh — reheated it turns rubbery.
