Balaleet

Ingredients

1 cup vermicelli noodles
2 tablespoons ghee or unsalted butter
1 large onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground turmeric
1/4 teaspoon saffron threads (optional)
1/4 cup sugar (adjust to taste)
1/4 cup raisins
1/4 cup sliced almonds (toasted)
1/4 cup shredded coconut (optional)
1/4 cup water
Salt to taste
2 large eggs, beaten

Instructions

Prepare the Vermicelli

Cook the vermicelli noodles according to the package instructions. Drain and set aside.

Cook the Aromatics

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

Add the chopped onion and cook until it becomes translucent and starts to brown, about 5 minutes.

Stir in the minced garlic and cook for another minute.

Add the ground cumin, ground coriander, ground cinnamon, ground cardamom, ground turmeric, and saffron threads (if using). Cook for 1-2 minutes, until the spices are fragrant.

Combine Ingredients

Add the cooked vermicelli noodles to the skillet and mix well with the spices and onions.

Stir in the sugar, raisins, and sliced almonds. Add the shredded coconut if using.

Pour in the water and cook, stirring occasionally, until the noodles are heated through and the water is mostly absorbed, about 5 minutes.

Finish the Dish

Push the noodle mixture to one side of the skillet and pour the beaten eggs into the empty side.

Scramble the eggs until they are fully cooked, then mix them into the noodle mixture.