QATAR | UNITED ARAB EMIRATES | BAHRAIN
A typical Arabian sweet-savory breakfast dish, balaleet is also served to guests as part of fuala, the Qatari/Emirati equivalent of the English tea spread, a selection of sweet, savory, and sweet-savory dishes served to visitors in between meals with Arabian coffee, karak, tea, and soft drinks. Offering fuala is also a way of entertaining without having to go to the trouble of preparing a full meal. You can make balaleet by first toasting the vermicelli then boiling it, or you can boil it straightaway and add turmeric to the boiling water to give the balaleet color. The recipe below is for the turmeric version (see Note).
SERVES 6 TO 8
Good pinch of saffron threads
¼ cup (60 ml) rose water
1 tablespoon ground turmeric
1 teaspoon ground cardamom
1 pound (450 g) vermicelli, broken into 1-inch (2.5 cm) pieces
4 tablespoons (60 g) ghee or unsalted butter, melted
¼ cup (50 g) raw cane sugar
Sea salt
4 organic eggs, beaten
¼ teaspoon finely ground black pepper
¼ teaspoon ground coriander
1. Put the saffron to steep in the rose water.
2. Preheat the oven to 200°F (100°C).
3. Put 2 quarts (2 liters) water, the turmeric, and cardamom in a large saucepan and bring to a boil over medium-high heat. Add the vermicelli and cook for 3 minutes. Drain the vermicelli and put in a medium oven-to-table dish. Add the melted ghee, sugar, saffron rose water, and a little sea salt and mix well.
4. Put the dish, uncovered, in the hot oven and bake for 20 to 30 minutes, or until the vermicelli has lost any excess liquid.
5. Meanwhile, heat a medium nonstick skillet over medium heat and when it is hot, add the beaten eggs. Season with salt to taste. Add the pepper and coriander and make a rather dry, thin frittata.
6. Place the frittata on top of the vermicelli. Serve hot.
NOTE: If you want to make the toasted vermicelli balaleet, before adding the vermicelli to the boiling water, toast it in a skillet in a little vegetable oil over medium heat, stirring constantly until the vermicelli is golden brown, about 7 minutes. Omit the turmeric.