Balaleet (Nut-Free)

Ingredients

• about 225 g Vermicelli noodles
• 4 large Eggs
• 0.5 cup Sugar
• 0.5 tsp Saffron threads
• 0.5 tsp Cardamom powder
• 1 tbsp Rose water
• 2 tbsp Butter
• 1 tbsp Vegetable oil
• 0.25 tsp Cinnamon
• 2 tbsp Chopped pistachios (omit)
• 2 tbsp Toasted coconut flakes

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

Instructions

1. 1Place the about 225 g vermicelli noodles in a large pot. Cover the noodles completely with boiling water. Cook for 5-7 minutes, or until the noodles are tender but still slightly firm when you bite into one. Drain the noodles thoroughly using a colander and set them aside.
2. 2In a medium bowl, whisk together the 4 large eggs, 0.5 cup sugar, 0.5 tsp saffron threads, 0.5 tsp cardamom powder, and 1 tbsp rose water until all ingredients are well combined and the sugar has dissolved.
3. 3Place a 30.48 cm non-stick skillet over medium heat (approximately 176.7°C / 175°C). Add the 2 tbsp butter and 1 tbsp vegetable oil to the skillet and let them melt and heat for about 1 minute, until the butter is fully melted and slightly shimmering.
4. 4Pour the egg mixture from the bowl into the heated 30.48 cm non-stick skillet. Cook for 2-3 minutes, stirring constantly with a spatula, until the eggs are softly scrambled, just beginning to set, and still moist.
5. 5Add the drained about 225 g vermicelli noodles to the skillet with the scrambled eggs. Stir gently with a spatula to combine everything, ensuring the noodles are evenly coated with the egg mixture.
6. 6Continue to cook the mixture in the skillet for 5 minutes over medium heat, stirring occasionally, until the vermicelli noodles are heated through and the dish smells fragrant.
7. 7Remove the skillet from the heat. Sprinkle the 0.25 tsp cinnamon evenly over the top of the balaleet. Garnish the dish with the 2 tbsp toasted coconut flakes.
8. 8Serve the balaleet warm immediately after garnishing.

Substitutions

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