Dairy-Free Emirati Balaleet

Ingredients

• about 225 g 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

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

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat (100°C / 100°C). Add the about 225 g 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 162.8-176.7°C / 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 162.8-176.7°C / 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 25.4 cm non-stick skillet over medium heat (approximately 162.8-176.7°C / 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 1.27 cm 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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