Balaleet (Dairy-Free & Nut-Free)

Ingredients

• 8 oz Vermicelli noodles
• 1 cup Coconut milk
• 4 large Eggs
• 1/2 tsp Saffron threads
• 1/4 tsp Cardamom powder
• 2 tbsp Sugar
• 2 tbsp Ghee substitute (vegetable oil)

Instructions

1. 1Bring water to a rolling boil in a large pot over high heat. Add the 8 oz of vermicelli noodles and boil for 5-7 minutes, stirring occasionally, until the noodles are tender. Carefully drain the noodles through a colander and set aside.
2. 2Place a 10-inch skillet over medium heat (350°F / 175°C). Add the 2 tbsp of ghee substitute (vegetable oil) and allow it to melt and shimmer for about 30 seconds. Add the drained vermicelli noodles to the hot skillet and stir-fry for 2 minutes until they are lightly toasted and slightly golden.
3. 3Pour in the 1 cup of coconut milk, add the 1/2 tsp of saffron threads, the 1/4 tsp of cardamom powder, and the 2 tbsp of sugar to the skillet with the noodles. Stir everything together until all ingredients are well combined. Reduce the heat to medium-low (300°F / 150°C) and let the mixture simmer for 5 minutes, stirring occasionally, until the noodles have absorbed most of the liquid and the mixture appears thicker.
4. 4While the vermicelli is simmering, place a separate small non-stick skillet over medium heat (325°F / 160°C). Crack the 4 large eggs directly into the dry skillet and scramble them for 3-5 minutes, stirring frequently with a spatula, until they are fully cooked through and no liquid egg remains.
5. 5Serve the cooked vermicelli mixture immediately in individual bowls, topped with the scrambled eggs.

Substitutions

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