Saudi
Balaleet
A traditional Saudi breakfast of sweet, saffron-scented vermicelli served with a thin savory egg omelet. The noodles are glossy with ghee, cardamom, and rose water, balancing sweetness with warm spice.
Watch it madeThe cookbook · 3:28
Ingredients
- Fine vermicelli noodles120g
- Ghee3 tbsp
- Granulated sugar1/4 cup
- Ground cardamom1/2 tsp
- Saffron threads1/4 tsp
- Rose water1 tbsp
- Boiling water2 cups
- Eggs2 large
- Salt1/4 tsp
- Ground black pepper1 pinch
Method
- Soak the saffron threads in the rose water and set aside while you prepare the noodles.
- Heat 2 tablespoons of ghee in a wide saucepan over medium heat, add about one third of the vermicelli, and stir until it turns deep golden brown.
- Add the remaining vermicelli and stir for 1 minute to coat it well in the ghee.
- Pour in the boiling water and cook for 2 to 3 minutes, just until the vermicelli softens but still holds its shape.
- Drain off any excess water, then return the vermicelli to the pan over low heat.
- Add the sugar, ground cardamom, and saffron rose water, then gently toss until the sugar melts and the noodles become glossy.
- Cover the pan and let the balaleet steam over very low heat for 5 minutes.
- Beat the eggs with the salt and black pepper.
- Heat the remaining 1 tablespoon of ghee in a small nonstick pan and cook the eggs as a thin omelet until just set, flipping once if desired.
- Spoon the sweet vermicelli onto a serving plate and place the omelet whole or sliced over the top before serving warm.
Common questions
Can I substitute regular spaghetti or angel hair for the fine vermicelli in balaleet?
Yes, but break it into short pieces and watch the texture closely. Thin spaghetti works better than angel hair. Cook just until barely tender, then finish gently so it stays separate and glossy, not mushy.
How long does balaleet take to make from start to finish?
Plan on about 20 to 30 minutes total. Most of that is cooking and finishing the noodles and eggs. The saffron and rose water need only a short soak while you prepare everything else.
What are the most common mistakes when making balaleet?
The biggest mistakes are burning the vermicelli, adding too much water, and overcooking the noodles until soft. Also avoid too much rose water, which can overpower the dish. Keep the heat low after adding sugar and steam briefly.
Can I make balaleet ahead of time, and how should I store leftovers?
Yes, store the noodles and eggs separately if possible. Refrigerate in airtight containers for up to 3 days. Reheat the noodles gently with a small splash of water or ghee; rewarm the omelet separately so it doesn’t turn rubbery.
How should balaleet be served for breakfast or brunch?
Serve the sweet vermicelli topped or paired with the savory egg omelet. A little extra cardamom or a light drizzle of ghee works well. It’s best warm, and a cup of tea or coffee suits it nicely.