Best Balalit Saweeya Or Seviyan Sweet Vermicelli Breakfast Recipes

(Balalit, Saweeya or Seviyan) Sweet Vermicelli Breakfast image

Provided by UmmBinat

Categories Breakfast

Time 43m

Yield 4 serving(s)

Number Of Ingredients 7

450 g rice vermicelli
1 cup sugar
2 -3 teaspoons ground cardamom
3 tablespoons rose water or 3 tablespoons orange blossom water
2 tablespoons olive oil (may use butter)
1 pinch saffron
3 liters water

Steps:

Place vermicelli on oven trays under broiler until golden brown. Watch carefully. May need turning to colour all.
Remove from oven and cook in 3 liters of boiling water for precisely 3 minutes.
Drain and set aside.
In a large pan mix the other tbls oil or butter with sugar, cardamom, saffron, and rose water stirring over medium heat.
Add the vermicelli, stirring to combine, let it cook over very low heat for 1/2 hour.
Serve warm.

Nutrition Facts : Calories 666, Fat 7.5, SaturatedFat 1.1, Sodium 228.2, Carbohydrate 144.4, Fiber 2.1, Sugar 49.9, Protein 4

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.