Dairy-Free Emirati Balaleet

Ingredients

• 8 oz Vermicelli noodles
• 1/2 tsp Saffron threads
• 4 pods Cardamom pods
• 1 tbsp Rose water
• 2 tbsp Coconut oil
• 1/4 cup Sugar
• 1/2 cup Chickpea Flour
• 1/2 cup Water
• 1/4 tsp Turmeric powder
• 1/4 tsp Salt

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat (212°F / 100°C). Add the 8 oz of vermicelli noodles and cook for 2-3 minutes, or until the noodles are tender when tasted. Immediately drain the noodles in a colander and set them aside.
2. 2In a medium pot, melt the 2 tbsp of coconut oil over medium heat (approximately 325-350°F / 160-175°C). Add the 1/2 tsp of saffron threads and the 4 cardamom pods. Cook for 1 minute, stirring occasionally, until the saffron releases its aroma and the oil is fragrant.
3. 3Add the drained vermicelli noodles to the pot with the infused oil. Stir in the 1/4 cup of sugar and the 1 tbsp of rose water. Continue to cook over medium heat (approximately 325-350°F / 160-175°C) for 5-7 minutes, stirring constantly, until the sugar has dissolved, the noodles are evenly coated, and they are heated through.
4. 4In a medium bowl, whisk together the 1/2 cup of chickpea flour, the 1/2 cup of water, the 1/4 tsp of turmeric powder, and the 1/4 tsp of salt until the mixture is smooth and free of lumps.
5. 5Heat a 10-inch non-stick skillet over medium heat (approximately 325-350°F / 160-175°C). Pour the chickpea flour mixture into the hot skillet, spreading it evenly to form a thin, round omelet. Cook for 3-4 minutes per side, or until the omelet is firm, golden brown, and cooked through. Transfer the cooked omelet to a cutting board and slice it into 1/2-inch wide strips.
6. 6Divide the warm balaleet noodles among serving plates. Top each portion with the sliced omelet strips and serve immediately.

Substitutions

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