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 is a sweet dish that is popular in the Gulf region. Traditional Arabic breakfast spreads are huge. They consist of Shakshookas, beans, different pieces of bread, and the Balaleet. It traditionally consists of vermicelli that is sweetened with sugar, ground cardamom, rose water, and saffron. An Egg Omelette is the usual accompaniment with Balaleet.



Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine Arabic


  • 1 cup Vermicelli wheat noodles
  • 4 tbsp Butter or clarified butter
  • ¾ cup Sugar
  • 1 ½ tsp Ground Cardamom
  • 2 pinches Saffron diluted in 2 tbsp of rose water (or water)
  • 2 Eggs beaten
  • 2 tbsp Vegetable oil


  • In a nonstick pan, heat oil and add the raw vermicelli.
    Lightly fry the vermicelli noodles until golden brown, about 5 minutes. Constantly sauté it with a spoon, so the vermicelli do not burn.
  • Then add about 2 cups of water to boil the fried vermicelli. Cook for just 5-7 minutes. Drain vermicelli in a colander to remove the water.
  • Add butter, cardamom, sugar and diluted saffron to a pan. Mix and heat on low heat until sugar is dissolved for about 6 to 8 minutes.
  • Add cooked vermicelli, mix till well combined and cook for an additional 2 minutes.
  • Spray some vegetable oil in a separate nonstick pan. Beat the eggs and pour it into the pan. Once cooked, flip the omelet over and cook for an additional minute.
  • Serve vermicelli with the omelette on top.


Please Note:

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