Emirati · Breakfast

Emirati-Inspired Cardamom Balaleet with Saffron Omelet

Name: Emirati-Inspired Cardamom Balaleet with Saffron Omelet
Cuisine: Emirati
Ingredients: 300g wheat vermicelli; 2 l cooking water; 1/4 tsp saffron; 2 tbsp hot water; 40g butter; 50g sugar; 1 tsp cardamom; 2 tsp rose water; 6 eggs; 1/2 tsp salt

Servings

Ingredients

wheat vermicelli300g
cooking water2 l
saffron¼ tsp
hot water2 tbsp
butter40g
sugar50g
cardamom1 tsp
rose water2 tsp
eggs6
salt½ tsp

Original recipe serves about 4.

Method

1
Steep saffron in hot water 10 minutes. Boil vermicelli in cooking water 2–4 minutes or package timing; drain.
2
Melt 25g butter on low; add sugar, cardamom, rose water and half saffron infusion. Toss in noodles 2–3 minutes.
3
Beat eggs with salt and remaining infusion. Cook in remaining butter in covered nonstick pan medium-low 5–7 minutes until set and 71°C. Serve omelet wedges over noodles.

Recipe source: TheMealDB