Balaleet Breakfast From Qatar Recipes

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.

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.