Sweet Vermicelli with Egg

January 21, 2013

Sweet Vermicelli with Egg

(Dim Sewajan Jorda)

Sweet Vermicelli with Egg (Balaleet) is a customary breakfast dish served across the Center Eastern Bay nations. The dish is made with the midly sweet vermicelli finished off with flavorful omelet. A few renditions have a part of vermicelli broiled until cooked and some incorporate seared nuts and raisins as well. The flavor profile is for the most part cardamom or rose water and saffron.

Labeling this Sweet Vermicelli with Egg as Center Eastern despite the fact that referred to as Emirati Breakfast as I found this is normal in adjoining nations as well. This recipe is even more a Bahraini-style Balaleet.

Ingredients:

1 litre milk,

¼ teaspoon saffron,

200 gm vermicelli,

4 eggs,

½ cup ghee,

4 cardamoms,

3 sticks 2.5 cm cinnamon,

1 tablespoon rose water,
2 tablespoons raisins,

6 almonds,

6 pistachios.

Directions:

1.      Soak almonds and pistachios overnight. Peel and shred. Boil milk until reduced to a half. Add the saffron, leave to a cool. Break the vermicelli into 22.5 cm (1”) long pieces. Beat the eggs. Mix in the milk. Set aside.

2.      Melt ghee in a non stick deep frying pan with handle. Add the cardamom, cinnamon and vermicelli. Stir and fry golden brown over low heat. Add the egg milk mixture and stir constantly until the vermicelli’s soften and egg coagulates.

3.      Add the rose water and raisins. Cover and cook over a very low heat for 10 – 15 minutes. Leave to rest uncovered. When cool stir with a fork to loosen the vermicelli.

4.      Transfer in a dessert bowl. Sprinkle with the shredded almond and pistachio.

Serve at tea or as a dessert. 4 - 6 servings.