Sweet-Savoury Balaleet

Traditional sweet-savoury balaleet with saffron-cardamom vermicelli topped with a thin savoury omelette.

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Balaleet is a distinctive Gulf breakfast that deliberately combines sweet noodles with savoury egg. The vermicelli is perfumed with saffron, cardamom and rosewater, then balanced by the omelette on top.

Ingredients

• 300 g thin vermicelli noodles
• 100 g caster sugar (adjust to taste)
• 2.5 tbsp ghee
• 1 tsp ground cardamom
• 0.25 tsp saffron threads (soaked in 2 tablespoons warm water)
• 1 tbsp rosewater
• 4 eggs (beaten)
• 0.25 tsp fine salt
• 0.25 tsp black pepper
• 1 tsp neutral oil (for the omelette)

Step-by-step method

1. Bring a large saucepan of water to a boil. Add the vermicelli and cook only until just tender according to the packet instructions, usually 3–5 minutes. Drain immediately so the noodles do not become mushy.
2. Melt 2 tablespoons ghee in a wide pan over medium-low heat. Add the drained vermicelli, sugar, cardamom, saffron water and rosewater.
3. Toss gently for 3–4 minutes until the sugar dissolves and the noodles are evenly coloured and fragrant. Taste and add a little more sugar only if needed.
4. Reduce the heat to the lowest setting, cover and leave the noodles for 5 minutes so the flavours settle without drying out. Then turn off the heat.
5. Season the beaten eggs with the salt and black pepper. Heat a non-stick frying pan over medium heat with the neutral oil and remaining half tablespoon ghee.
6. Pour in the eggs and swirl into a thin omelette. Cook for 1–2 minutes until set underneath, then flip carefully or cover briefly until the top is just cooked.
7. Transfer the sweet vermicelli to a serving platter and loosen the strands gently with two forks.
8. Lay the omelette over the noodles whole or cut it into broad strips. Serve warm, allowing each portion to include both the sweet vermicelli and savoury egg.