QATAR | UNITED ARAB EMIRATES | BAHRAIN
This recipe for balaleet is very different from the classic one. I learned to make it from Umm Saeed, an amazing woman caterer in Al-Ayn, one of the United Arab Emirates near Abu Dhabi, who runs a huge kitchen where her chefs cook meals for hundreds at a time. She uses Thai rice noodles instead of regular vermicelli, and because the noodles are white, you end up with a lovely mix of plain white noodles and saffron-colored ones. Umm Saeed also hard-scrambles the eggs instead of making them into a thin frittata to end up with an egg “crumble,” which mixes nicely with the noodles, adding more flavor and texture.
SERVES 4 TO 6
FOR THE SCRAMBLED EGGS
¼ cup (60 ml) vegetable oil
1 small red onion (3½ ounces/100 g), finely chopped
Pinch each of ground cinnamon, curry powder, and finely ground black pepper
1 small green chili, seeded and finely chopped
4 organic eggs, beaten
Sea salt
½ teaspoon ground cardamom
¼ teaspoon ground cinnamon
¼ teaspoon curry powder
¼ teaspoon finely ground black pepper
¼ teaspoon ground turmeric
A good pinch of saffron threads soaked in 2 teaspoons water
FOR THE NOODLES
14 ounces (400 g) Thai rice noodles
2 bay leaves
4 green cardamom pods
4 whole cloves
1 cinnamon stick
2 tablespoons vegetable oil
1 cup (200 g) raw cane sugar
Good pinch of saffron threads soaked in 2 tablespoons water
1. To make the scrambled eggs: Heat the oil in a medium skillet over medium heat. Add the onion, pinches of spices, and green chili and fry until golden, about 5 minutes.
2. Season the beaten eggs with salt to taste, then add the cardamom, cinnamon, curry powder, pepper, turmeric, and saffron water and pour into the pan. Scramble until well done and crumbly. Take off the heat.
3. To make the noodles: Soak the rice noodles in water for 10 minutes. Cut them in half and drain.
4. Fill a large pan with water and add the bay leaves, cardamom pods, cloves, cinnamon stick, and vegetable oil. Bring to a boil and add the rice noodles. Wait for the water to boil again, then drain the noodles. Place the noodles in a bowl, add the sugar, and mix well. Let sit for 5 minutes.
5. Spread one-third of the noodles over the bottom of a pot. Sprinkle a quarter of the saffron water over the noodles, then spread a third of the scrambled eggs over the noodles. Make two more layers in the same way until you have used up the noodles, scrambled eggs, and saffron water, sprinkling the last quarter of the saffron water over the top of the noodles. Wrap the lid of the pot with a clean kitchen towel. Cover and place over very low heat. Let the noodles steam for 10 minutes. Serve hot or warm.