Entree: Qatar – بلاليط ➤ Balaleet (Sweet saffron- and cardamom-scented vermicelli traditionally served with a spiced egg omelet)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 8 oz (225 g) thin vermicelli or angel hair pasta, broken into 2-inch (5.08 cm) pieces
- 3 tbsp (45 g) ghee or unsalted butter
- 2 cups (480 ml) water
- 1/4 tsp (0.5 g) saffron threads, soaked in 2 tbsp (30 ml) warm milk
- 1/4 cup (50 g) granulated sugar (adjust to taste)
- 6 green cardamom pods, lightly crushed
- 1/4 tsp (0.5 g) ground cinnamon
- 1/4 cup (35 g) toasted slivered almonds or pistachios
- 1/4 cup (40 g) raisins, soaked in warm water for 10 minutes and drained (optional)
- 1 tsp (5 ml) rose water (optional)
- 4 large eggs, approx. 7 oz (200 g) total, beaten with 1/4 tsp (1.5 g) salt
- 1 tbsp (15 ml) vegetable oil or additional ghee for the omelet
- Pinch of salt to taste

Show original ingredient measurements

- 8 oz (225 g) thin vermicelli or angel hair pasta, broken into 2-inch pieces
- 3 tbsp (45 g) ghee or unsalted butter
- 2 cups (480 ml) water
- 1/4 tsp (0.5 g) saffron threads, soaked in 2 tbsp (30 ml) warm milk
- 1/4 cup (50 g) granulated sugar (adjust to taste)
- 6 green cardamom pods, lightly crushed
- 1/4 tsp (0.5 g) ground cinnamon
- 1/4 cup (35 g) toasted slivered almonds or pistachios
- 1/4 cup (40 g) raisins, soaked in warm water for 10 minutes and drained (optional)
- 1 tsp (5 ml) rose water (optional)
- 4 large eggs, approx. 200 g total, beaten with 1/4 tsp (1.5 g) salt
- 1 tbsp (15 ml) vegetable oil or additional ghee for the omelet
- Pinch of salt to taste

Instructions

1. Heat 2 tbsp (30 g) ghee in a wide skillet over medium heat; add the broken vermicelli and toast, stirring constantly, until strands turn golden brown and fragrant, about 3–5 minutes.
2. Add the water, soaked saffron with milk, sugar, crushed cardamom pods, ground cinnamon, a pinch of salt, and raisins if using; bring to a simmer, then reduce heat to low, cover, and cook until the liquid is absorbed and the vermicelli is tender, about 6–8 minutes. Remove cardamom pods.
3. Stir in the remaining 1 tbsp (15 g) ghee, rose water if using, and half of the toasted nuts; fluff gently and keep warm.
4. While the vermicelli cooks, heat oil or ghee in a small nonstick skillet over medium heat. Pour in half the beaten eggs to make a thin omelet (repeat for remaining eggs) and cook until set, flipping once if desired; each omelet should be thin and tender.
5. Fold or roll the omelets and slice into ribbons. Plate the sweet vermicelli, top with the egg ribbons, and garnish with remaining toasted nuts and a light dusting of cinnamon. Serve warm.