Balaleet (Dairy & Nut-Free)

Ingredients

• about 225 g Vermicelli noodles
• 1 can Coconut milk
• 1/2 cup Sugar
• 1/4 tsp Saffron threads
• 4 pods Cardamom pods
• 1 tsp Rose water
• 3 large Eggs
• 2 tbsp Sunflower oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Fill a large pot with water and bring it to a rolling boil over high heat. Add the about 225 g vermicelli noodles and cook for 3-5 minutes, or until the noodles are tender but still firm to the bite. Drain the noodles thoroughly in a colander and set them aside.
2. 2In a medium saucepan, combine the 1 can coconut milk, 1/2 cup sugar, 1/4 tsp saffron threads, and 4 cardamom pods. Place the saucepan over medium heat (176.7°C / 175°C).
3. 3Stir the mixture continuously until the 1/2 cup sugar is completely dissolved. Continue heating until the mixture reaches a gentle simmer, then cook for 5 minutes, stirring occasionally, until the liquid becomes fragrant and slightly reduced.
4. 4Add the drained about 225 g vermicelli noodles to the simmering coconut milk mixture in the saucepan. Stir gently to ensure all the noodles are evenly coated. Cook for another 5 minutes, stirring occasionally, until the noodles are heated through and have absorbed some of the liquid.
5. 5Remove the saucepan from the heat and stir in the 1 tsp rose water. Let the vermicelli mixture rest for 2 minutes to allow the flavors to fully meld.
6. 6While the vermicelli mixture rests, heat the 2 tbsp sunflower oil in a medium non-stick skillet over medium heat (176.7°C / 175°C).
7. 7Crack the 3 large eggs directly into the heated skillet. Cook the eggs, stirring gently with a spatula, for 3-5 minutes, until they are fully cooked and scrambled with no liquid egg remaining.
8. 8Divide the warm vermicelli mixture evenly among four serving plates. Top each serving generously with the scrambled 3 large eggs.

Substitutions

Related Guides