(BALALIT, SAWEEYA OR SEVIYAN) SWEET VERMICELLI BREAKFAST
A gluten-free tasty sweet breakfast or dessert made especially during the month of Ramadan in the Arabian Gulf - Kuwait, UAE, Oman... Sometimes made with onion and egg. Originally published on http://arabicbites.blogspot.com.
Provided by UmmBinat
Categories Breakfast
Time 43m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place vermicelli on oven trays under broiler until golden brown. Watch carefully. May need turning to colour all.
- Remove from oven and cook in 3 liters of boiling water for precisely 3 minutes.
- Drain and set aside.
- In a large pan mix the other tbls oil or butter with sugar, cardamom, saffron, and rose water stirring over medium heat.
- Add the vermicelli, stirring to combine, let it cook over very low heat for 1/2 hour.
- Serve warm.
Nutrition Facts : Calories 666, Fat 7.5, SaturatedFat 1.1, Sodium 228.2, Carbohydrate 144.4, Fiber 2.1, Sugar 49.9, Protein 4
BALALEET
A dish of sugared vermicelli and eggs, balaleet is a popular lower Gulf breakfast item. Martha transforms it into a crunchy-tender, sweet-and-salty omelet.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 11
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.
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