Balaleet Recipes

BALALEET

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.

FOODCHANNEL EDITOR

Steps:

• 1 Dry sauté Balaleet to give golden color and add smoky flavor 2 Once mixed color achieved, add boiling water (only boiled water will work) 3 Simmer for 1 minute 4 Strain and put back Balaleet in the same pan with 4 tablespoons of the veg ghee 5 Add all the spices and rose water 6 Mix and cover to steam under a low heat for about 15 - 20 minutes 7 Balaeet is served with scrambled eggs with salt and black pepper or plain thin egg omelet

BALALEET - BREAKFAST FROM QATAR

Steps:

• Boil Vermicelli about 2 minutes less than package directs. Drain then toss in to a mixing boil.
• Immediately toss in sugar, cinnamon, ginger and mix well. The heat of the pasta will dissolve the sugar.
• In a small non stick frying pan melt butter over medium high heat. Stir in orange juice.
• Pour in noodle mixture and spread to flatten. Cover and turn heat down to medium low. Cook for 10-15 minutes until the liquid has absorbed and the bottom has crisped.
• Set aside noodle cake and wipe out the frying pan. Make a one egg omelette. Cut the omelette into a few large pieces and serve on top of the noodle cake.