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Bahraini Balaleet
A unique sweet and savory dish consisting of vermicelli noodles seasoned with cardamom, saffron, and rose water, topped with a thin omelet. Often served for breakfast or dessert.
ð§ ææ
- 200 g Vermicelli noodles
- 4 cups Water
- 1/2 cup Sugar(adjust to taste)
- 3 crushed Cardamom pods
- a pinch Saffron threads(soaked in 1 tbsp rose water)
- 1 tbsp Rose water
- 2 tbsp Butter
- 4 large Eggs
- a pinch Salt
- 2 tbsp Pistachios(chopped, for garnish (optional))
ðšâð³ äœãæ¹
- 1
In a saucepan, bring the 4 cups of water to a boil. Add the crushed cardamom pods and cook for 2 minutes.
â±ïž 2 minutes - 2
Add the vermicelli noodles to the boiling water. Cook until softened, about 5-7 minutes. Drain the vermicelli, discarding the cardamom pods.
â±ïž 5-7 minutes - 3
Return the drained vermicelli to the saucepan. Add the sugar, saffron (with its soaking liquid), rose water, and butter. Stir over low heat until the butter is melted and the sugar is dissolved, and the vermicelli is well coated and fragrant.
- 4
While the vermicelli is cooking, prepare the omelet. In a bowl, whisk the eggs with a pinch of salt until well combined.
- 5
Heat a lightly oiled non-stick skillet over medium heat. Pour in the egg mixture and cook until the edges are set and the center is almost cooked through, forming a thin omelet.
â±ïž 3-4 minutes - 6
Carefully slide the omelet onto a plate. Once slightly cooled, cut it into thin strips or desired shapes.
- 7
Serve the warm balaleet on plates, topped with the prepared omelet strips. Garnish with chopped pistachios if desired.
ð¡ ããã®ã³ã
- âAdjust the sugar quantity to your preference for sweetness.
- âEnsure the saffron is properly bloomed in rose water for maximum flavor and color.
- âThe omelet should be cooked through but still tender, not dry.
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- Add a sprinkle of cinnamon on top.
- Serve with a side of dates for a more traditional breakfast.