Best Balaleet Vermicelli And Egg Omelet Recipes

Balaleet image

Provided by Martha Stewart

Number Of Ingredients 11

6 tablespoons ghee, plus more for eggs
2 small shallots, sliced into rings
1 small onion, thinly sliced
1 teaspoon kosher salt, plus more for eggs
1/8 teaspoon ground cardamom
2 1/2 cups broken wheat vermicelli (Middle Eastern variety)
Large pinch of saffron threads
2 cups boiling water
1/4 cup sugar
12 large eggs
1 cup flat-leaf parsley leaves, finely chopped

Steps:

Heat 2 tablespoons ghee in a medium nonstick skillet over medium-high. Add the shallots and cook until golden brown, 8 to 10 minutes. Transfer to a paper towel-lined plate and set aside. In the same skillet, add onion, season with 1/4 teaspoon salt, and cook until deep golden brown, about 15 minutes. Add cardamom and cook for 1 minute.
Meanwhile, melt 3 tablespoons ghee in a large skillet over medium heat. Add vermicelli and cook until golden brown. Add the saffron, boiling water, and remaining 3/4 teaspoon salt. Cook, stirring, until the vermicelli is cooked and the water has evaporated, about 4 minutes. Stir in sugar and cook until sugar has melted and has been absorbed by the noodles, 2 to 3 minutes. Stir in the cooked onion. Set aside; keep warm.
Heat remaining 1 tablespoon ghee in a nonstick skillet over low. Whisk 2 eggs with 1 tablespoon water until well combined, then add to the skillet and season with salt. Cook, without stirring, until the eggs are just set but not brown, about 2 minutes. Top the eggs with some of the reserved noodles and fold to enclose, as desired. Transfer to a plate and top with some of the reserved fried shallots and chopped parsley. Repeat with the remaining eggs, vermicelli, shallots, and parsley, adding more ghee to skillet as needed.

Balaleet - Vermicelli and Egg Omelet image

Provided by Annacia

Categories Breakfast

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 cups vermicelli
2 tablespoons cooking oil
1/4 cup ghee (or a mixture of 2 tablespoons butter and 2 tablespoons cooking oil)
2/3 cup sugar
2 tablespoons cardamom powder
2 generous pinches saffron (soaked in the rose water listed below)
1/2 cup rose water
4 eggs, beaten
3/4 teaspoon salt
1 pinch black pepper

Steps:

In a large pot, bring enough water to boil for the vermicelli.
Meanwhile, in a wok, or wide pan, heat the 2 tablespoons of cooking oil and add the vermicelli. With a wooden spoon, constantly stir the vermicelli so it won't burn. Lightly fry the vermicelli until it is a dark, golden brown color. Remove the wok from the heat.
Once the water starts to boil, add the vermicelli and cook for just 3-4 minutes and then drain. Place back into pot.
In another pot, heat the ghee and add the sugar and cardamom powder along with the saffron rose water. Cook until the sugar melts and then pour over the cooked vermicelli. Cover the pot with a lid to keep warm.
In a pan make an omelet. Heat about 3 tablespoons cooking oil and then when very hot add the beaten eggs. Tip the pan around to spread the uncooked egg. When dry on top, turn the egg omelet over and cook for one minute more.
In a large serving dish, spread the vermicelli and top with the egg omelet.
Enjoy! It is very delicious!

Nutrition Facts : Calories 385.9, Fat 24.8, SaturatedFat 10.6, Cholesterol 219.4, Sodium 508.3, Carbohydrate 36.1, Fiber 1, Sugar 33.5, Protein 6.7