Balaleet Traditional Emirati recipe - Luminarc

Duration: 30  minutes

Ingredients

• 200 grams vermicelli
• ½ cup sugar
• 3 tsp. cardamom powder
• Oil
• 2 eggs (whisked)
• 2 tbsps. roasted almonds
• Saffron

Directions

1. In a pan, add 100 grams of vermicelli and roast over medium heat until the color changes to brown. Keep the roasted vermicelli aside.
2. Now, in a medium sized pan add 100 grams of plain vermicelli and 100 grams of roasted vermicelli. Mix and let it boil. Once boiled, drain the water.
3. Shift the mixture of boiled and roasted vermicelli in a separate bowl. Add sugar, and cardamom powder and mix well.
4. Now in a separate pan, hear some oil over medium flame. Add the vermicelli and add saffron on top. Mix and let it cook for a few minutes.
5. Now heat some oil on a separate pan, add two beaten eggs. Sprinkle cardamom on top. Once the eggs are a bit cooked, scramble the eggs into poeces. Cook until well done.
6. Mix the scrambled eggs with vermicelli.
7. Garnish with roasted almonds on top.

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