Dairy-Free Egyptian Balaleet with Coconut Milk
A sweet and savory Egyptian breakfast of vermicelli noodles cooked with coconut milk, cardamom, cinnamon, and a touch of rose water. A fragrant and comforting dish.
Ingredients
- about 225 g Vermicelli Noodles
- 2 tablespoons Coconut Oil
- 1 can Coconut Milk (full-fat)
- 4 tablespoons Sugar
- 4 pods Cardamom Pods
- 1 stick Cinnamon Stick
- 1 teaspoon Rose Water
- 2 tablespoons Pistachios (chopped)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Break the about 225 g of vermicelli noodles into smaller pieces, about 2.54-5.08 cm long.
- 2Place a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 2 tablespoons of coconut oil and let it melt and get warm, about 1 minute.
- 3Add the broken vermicelli noodles to the pot. Stir them constantly for 3 to 5 minutes, until they turn a golden brown color and smell toasty. Watch them closely to prevent burning.
- 4Carefully pour in the 1 can of full-fat coconut milk. Add the 4 tablespoons of sugar, the 4 cardamom pods, and the 1 cinnamon stick. Stir everything together and bring the mixture to a gentle simmer.
- 5Once simmering, reduce the heat to low (93.33°C / 95°C). Cover the pot and let it cook for 15 to 20 minutes. Stir occasionally to make sure the noodles don't stick to the bottom of the pot. The noodles are done when they are tender and have absorbed most of the liquid.
- 6Remove the pot from the heat. Stir in the 1 teaspoon of rose water.
- 7Serve the balaleet hot. Sprinkle the 2 tablespoons of chopped pistachios over the top of each serving.
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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