Balaleet | FoodieAtlas

Ingredients

For the Sweet Vermicelli:
8 oz vermicelli pasta
3 tablespoons unsalted butter
1/2 cup granulated sugar
1/2 teaspoon ground cardamom
1/2 teaspoon saffron threads, soaked in 2 tablespoons warm water
1/4 teaspoon ground cinnamon
1/2 teaspoon rose water (optional)
1/4 cup slivered almonds (optional)
1/4 cup raisins (optional)
For the Egg Topping:
4 large eggs
2 tablespoons milk
Salt and pepper to taste
2 tablespoons vegetable oil or butter

Instructions

Cook the Vermicelli

Bring a large pot of salted water to a boil. Add the vermicelli pasta and cook until just tender, about 3-4 minutes. Drain and rinse under cold water to stop the cooking process.

Prepare the Sweet Vermicelli

In a large skillet, melt the unsalted butter over medium heat.

Add the cooked vermicelli, granulated sugar, ground cardamom, soaked saffron along with its water, and ground cinnamon. Stir well to combine.

Add rose water, slivered almonds, and raisins if using. Continue to cook, stirring frequently, for about 5-7 minutes until the sugar is dissolved and the vermicelli is well coated with the spices and saffron.

Prepare the Egg Topping

In a bowl, whisk together the eggs, milk, salt, and pepper.

In a separate skillet, heat the vegetable oil or butter over medium heat. Pour the egg mixture into the skillet and cook, stirring gently, until the eggs are scrambled and cooked through.

Serve

Transfer the sweet vermicelli to a serving platter. Top with the scrambled eggs.