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Balaleet
Sweet saffron vermicelli under a plain omelette — the Emirati breakfast. Every quantity in grams, calories per serving.
450kcal6 gprotein40 minPrep
Per serving · 250 g
450
kcal
6 g
protein
70 g
carbs
16 g
fat
Prep: 40 minServes: 4Whole dish: 1000 gWhole dish energy: 1800 kcal
Ingredients
4
- 300 g vermicelli300 g
- 1 cup sugar200 g
- 2 tbsp butter28 g
- 1 tbsp oil and salt16 g
- ¼ cup saffron rose water60 g
- 3 eggs165 g
- Ground cardamom and black pepper4 g
Whole dish: 1000 g
Method
- 1
Boil the vermicelli in salted water with a little oil until just short of done.
- 2
Drain and rinse it in cold water so it does not clump.
- 3
Melt the butter in the pot, add the vermicelli, sugar, cardamom and saffron rose water, and turn it gently until the sugar is absorbed.
- 4
Beat the eggs with salt and pepper and cook them as one flat omelette.
- 5
Tip the vermicelli onto a wide plate, lay the omelette over it and serve warm.
Enjoy it
Log it in Fodi in one tap — a serving, half of one, or by the gram.
250 g · 450 kcal
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