Balaleet (Sweet Vermicelli with Egg)
A fragrant, lightly spiced vermicelli sweetened with rosewater and saffron, topped with a soft omelette—perfect for a leisurely Saudi breakfast.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Heat 1 tbsp ghee in a wide pan over medium heat, add the vermicelli and toast until golden, stirring constantly.
-
Step 2 of 5
Stir in the water, sugar, rosewater, saffron infusion and cardamom; bring to a gentle boil, then reduce to low and simmer until the liquid is absorbed and the vermicelli is tender, about 8 minutes.
-
Step 3 of 5
Season the vermicelli with a pinch of salt, spread it on a serving platter and keep warm.
-
Step 4 of 5
In a bowl, whisk the eggs with a pinch of salt; melt the remaining ghee in a non‑stick skillet over low heat, pour in the eggs and cook gently, stirring occasionally, until just set but still creamy.
-
Step 5 of 5
Slide the soft omelette over the sweet vermicelli, garnish with a few saffron threads if desired, and serve immediately.
Notes from the kitchen
If vermicelli is unavailable, substitute with thin spaghetti broken into short strands. Store any leftovers in the fridge for up to 2 days; reheat gently to avoid drying out.
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