packet vermicelli noodles
Water to boil
tbsp ground cardamom
medium onion, minced
tsp ground turmeric
Salt and pepper to taste
small bowl of Noor Oil with a basting brush
Balaleet is dish of contrasting flavours combining both sweet and salty elements. The vermicelli is sweet with a beautiful hint of cardamom, topped with wafer thing egg pancakes. A bite of sweetness and a crispy salty egg pancake is what makes this dish so unique and delicious. It tastes more or less the same whether you have it in Bahrain, the UAE or Qatar. But it’s very popular dish, and once you taste it you are taken back to a time when life was simpler.
Boil water in a large pot on high heat. Drop the vermicelli noodles into the boiling water.
Be careful not to overcook pasta, therefore, keep it in the water only for a few minutes. Drain immediately into a colander.
In the same pot, melt the butter and sugar, return the drained noodles and sprinkle some cardamom powder. Stir gently and keep it on low heat. Make sure to cover the pot and seal it with a dry kitchen towel (this absorbs wetness and stops your noodles from turning mushy).
Beat the eggs well and keep aside. In another small pan, pour some Noor Oil. Once the pan is hot, fry the onions with turmeric, salt and pepper. Cook until the onion is soft. Remove two thirds of the mixture and set it aside.
To the remaining, add one third of the egg mix and cook a thin omelet, ensuring it’s cooked on both sides.
Similarly prepare three egg pancakes, until all egg mix is over. In a serving dish, plate the noodles and top it with an egg pancake. Serve hot, eat immediately.
Traditionally served along with boiled garbanzo beans and boiled black-eyed peas.