Balaleet (Shellfish-Free)

Instructions

1. 1Boil the about 225 g vermicelli noodles in a large pot of salted water until they are tender but still have a slight bite, about 8-10 minutes. Drain the noodles well and set them aside.
2. 2In a medium bowl, whisk together the 4 large eggs, 2 tbsp sugar, 0.5 tsp cardamom powder, a pinch of saffron threads, 1 tsp rose water, and a pinch of salt until everything is well combined.
3. 3Place a 30.48 cm skillet over medium heat (176.7°C / 175°C). Add the 2 tbsp ghee or butter and let it melt and shimmer.
4. 4Add the 0.5 medium onion, finely chopped, to the hot skillet. Sauté the onion, stirring often, for 3-4 minutes until it becomes soft and translucent.
5. 5Pour the whisked egg mixture into the skillet with the onions. Cook, stirring constantly with a spatula, for 1-2 minutes until the eggs are softly scrambled and still look moist.
6. 6Add the drained about 225 g vermicelli noodles to the skillet with the eggs. Gently toss and fold the noodles into the egg mixture until they are evenly coated and combined.
7. 7Continue to cook the mixture for another 2-3 minutes, stirring occasionally, until the vermicelli noodles are heated through and the flavors have blended together.
8. 8Serve the balaleet warm immediately.

Related Guides