This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Emirati Balaleet – Sweet Vermicelli and Egg Omelet. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Emirati Balaleet – Sweet Vermicelli and Egg Omelet as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an dinner you should try this Emirati Balaleet – Sweet Vermicelli and Egg Omelet recipe. This Emirati Balaleet – Sweet Vermicelli and Egg Omelet make for a yummy summer dinner that you can make it easy. The Emirati Balaleet – Sweet Vermicelli and Egg Omelet recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Emirati Balaleet – Sweet Vermicelli and Egg Omelet recipe.

Emirati Balaleet – Sweet Vermicelli and Egg Omelet.

Before preparing the dish, we have done some research on how to cook Emirati Balaleet – Sweet Vermicelli and Egg Omelet easily with yummy taste. You can have Emirati Balaleet – Sweet Vermicelli and Egg Omelet using 10 ingredients and 8 steps. Here is how you achieve that.

Delicious Emirati Balaleet – Sweet Vermicelli and Egg Omelet Recipe Ingredients

It's 500 grams of vermicelli, 1 pack (preferably the fine long type).
You need 6 tbsp. of butter or ghee + 2 large tbsp. of corn oil.
Prepare 3/4-1 cup of sugar (according to preference).
It's 1/2 tsp. of saffron threads.
You need 1 tbsp. of ground cardamom.
It's 1/3 cup of rose water.
You need 1 of small onion finely chopped (optional).
Prepare 4 of eggs.
Prepare 1 pinch of Salt and Pepper.
It's of Boiling water.

How to make Emirati Balaleet – Sweet Vermicelli and Egg Omelet from scracth

Soak the saffron threads in rose water as these strands require moisture to release their flavor and magic qualities. You can add some extra ground cardamom to the mix as well to enhance flavors. Set aside to use later. In a deep pot, heat 3 tbls. of butter + 1 tablespoon of oil over medium heat. Add vermicelli and keep stirring till it turns into a mixture of light and dark golden vermicelli at the same time..
Add boiling water, enough to barely soak the fried vermicelli, and let it cook for 2-3 minutes maximum (al dente). This step is critical since over cooking it could result with very soft and mushy vermicelli. Strain cooked vermicelli using a colander, place the same deep pot you used earlier over medium heat and add the remainder of butter and oil..
Add the finely chopped onion with a pinch of ground cardamom and stir till it turns translucent; this insures that the flavor of raw onions is gone and they have broken down enough for their flavor to permeate the dish without overpowering it. Adding onions is optional, but it gives a wonderful kick to this recipe and I strongly advise adding it. After the onions turn translucent, add strained vermicelli, sugar, ground cardamom and the rosewater and saffron mix you prepared earlier..
Mix by folding gently to prevent breaking or mushing the cooked vermicelli. Make sure the sugar dissolves and the flavors are distributed evenly. Cover the pot and let it simmer over low heat for 20 minutes until the vermicelli is entirely cooked by steam..
During the last ten minutes of the cooking process, place a medium-sized frying pan over medium heat with a little bit of butter. Whisk the eggs with a pinch of salt and pepper and pour one third of the egg mix into the frying pan to cook a thin omelet, ensuring it’s cooked on both sides. Or use a large sized frying pan to make 1 large and thin omelet..
It depends on the size of your serving dish as the vermicelli in this recipe is usually topped with a thin omelet. You can add a pinch of ground cardamom to the eggs if you wish..
When the vermicelli is cooked it’s time to assemble the Emirati Blaleet. In a wide serving dish, add the cooked vermicelli and top with large and thin omelet. Or assemble it using smaller serving plates with smaller thin omelets. The authentic recipe calls for folding the omelet in half making it easier to scoop from..
Scoop the desired quantity of vermicelli and cut off a part of the omelet to eat it with. Serve hot along with tea, ginger milk or Arabic coffee. Balaleet is also very tasty when served at room temperature..