Balaleet (Soy-Free)
A sweet and savory Emirati breakfast or dessert made with vermicelli noodles, cardamom, saffron, and rose water. This soy-free version ensures a delicious and safe treat for everyone.
Ingredients
- about 225 g Vermicelli noodles
- 2 tablespoons Ghee (clarified butter)
- 0.5 cup Sugar
- 0.5 teaspoon Cardamom powder
- 0.25 teaspoon Saffron threads
- 1 tablespoon Rose water
- 4 Eggs (optional)
- 2 tablespoons Pistachios (chopped, for garnish)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Measure about 225 g vermicelli noodles into a large pot and cover with water. Bring to a boil over high heat (204.4°C/200°C) and cook for 5-7 minutes, or until tender but still slightly firm to the bite. Drain the noodles well and set them aside in a bowl.
- 2Place a 25.4 cm non-stick skillet on the stove over medium heat (176.7°C/175°C). Add the 2 tablespoons of ghee (clarified butter) and let it melt completely, swirling the pan to coat the bottom.
- 3Add the drained about 225 g vermicelli noodles to the melted ghee in the skillet. Sauté the noodles, stirring occasionally, for 3-5 minutes until they are lightly golden and fragrant.
- 4Sprinkle the 0.5 cup sugar, 0.5 teaspoon cardamom powder, 0.25 teaspoon saffron threads, and 1 tablespoon rose water over the noodles. Stir everything together gently for 1-2 minutes until the sugar is dissolved and the saffron has colored the noodles evenly.
- 5If using the 4 eggs, crack them into a separate small bowl and whisk them lightly. Pour the whisked eggs over the noodles in the skillet. Cook for 2-3 minutes, stirring gently, until the eggs are just set and incorporated into the noodles.
- 6Serve the balaleet warm, garnished with the 2 tablespoons of chopped pistachios.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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