Balaleet: A Sweet and Savoury Emirati Breakfast Delight
Balaleet holds a cherished place in Emirati culinary traditions, adored for its unique combination of sweetened noodles and savoury eggs. Often enjoyed as a breakfast dish, the delicate vermicelli noodles are gently spiced with cardamom, and sometimes enhanced with a touch of saffron and rose water, lending it a beautiful aroma and a burst of colour. It’s a dish that balances contrasts—sweet yet savoury, delicate yet rich—and each bite feels both comforting and familiar.
For me, balaleet carries a sense of nostalgia but with a twist. Growing up in Sudan, I remember a simpler version of balaleet that we prepared at home. We didn’t add eggs, nor did we include the floral notes of saffron and rose water that are typical in the Emirati version. Instead, we kept the noodles softly sweetened with a hint of cardamom, embracing the purity of these few ingredients. There was something truly satisfying about the dish’s simplicity—a comforting warmth that was as humble as it was delicious.
Rediscovering balaleet through Emirati cuisine has deepened my appreciation for it and rekindled memories of home. This version celebrates Emirati flavours, where the gentle fragrance of saffron and rose water adds an elegant layer to an already treasured dish. To me, balaleet is a lovely reminder of how a recipe can tell the story of a place while connecting us to our own memories and heritage.
Ingredients Used For Balaleet
Balaleet:
Vermicelli Noodles: The vermicelli noodles provide the light and delicate texture that defines the dish. Vermicelli’s fine strands absorb flavours beautifully, making them ideal for soaking up the sweetness of sugar and the fragrance of spices.
Sugar: Sugar adds sweetness to the noodles, balancing the savoury notes of the eggs. Traditionally, balaleet features a light sweetness that enhances the flavours of the cardamom, saffron, and rose water, without overwhelming the dish.
Saffron: Often considered a luxury ingredient, saffron imparts a rich, earthy aroma and a beautiful golden colour. In balaleet, saffron adds warmth and subtle depth, elevating the dish to a more refined version.
Rose Water: Rose water provides a delicate floral note that complements the sweetness of the sugar and the warmth of the saffron. It gives balaleet its distinct, aromatic profile, a common characteristic in many Emirati and Middle Eastern desserts.
Cardamom Pods: Cardamom brings a unique, warming spice that contrasts beautifully with the sweetness of the sugar and the fragrance of saffron. This gentle spice rounds out the flavours and gives the dish a subtle, exotic warmth.
Butter and Oil: Butter adds richness and flavour, while the oil helps the noodles achieve an even golden-brown colour during frying. This combination brings a warm, toasted note to the noodles that’s essential in balaleet.
Eggs: The eggs, typically served as an omelette, provide a savoury contrast to the sweet noodles. They also add a protein element, making the dish heartier and more satisfying as a complete breakfast.
Pistachios and Dried Rose Petals (Garnish): Crushed pistachios add a delightful crunch and a pop of colour, while dried rose petals enhance the visual appeal and bring a subtle floral hint that ties in with the rose water.
Alternative Ingredients
Noodles: Rice noodles or thin egg noodles can be used if vermicelli is unavailable. Each brings a slightly different texture but will work well with the other flavours.
Sugar: Honey or maple syrup can be used as natural sweeteners, though they will impart their unique flavour profiles.
Rose Water: Orange blossom water or vanilla extract can be substituted, though they’ll impart different flavour profiles.
Butter: For a non-dairy version, use a plant-based butter or extra oil instead.
Preparation Tips For Balaleet
- Toasting Noodles: Stir constantly while frying the noodles to prevent them from burning. Golden-brown noodles are key to achieving that nutty flavour without bitterness.
- Diluting Saffron: Use a mini mortar and pestle to finely grind the saffron before mixing it with the rose water. This ensures even distribution of the vibrant colour and aroma.
- Cooking Eggs: Cook the eggs in batches to make thin, delicate omelettes. This makes for a more elegant presentation and allows each serving to have its own omelette.
Serving Tips For Balaleet
- Presentation: Serve the noodles on a large platter, with each mini omelette neatly arranged on top. Garnish with a sprinkle of crushed pistachios and rose petals for an elegant touch.
- Accompaniments: Balaleet pairs well with mint tea or Arabic coffee. The refreshing tea or coffee balances the dish’s sweetness and rounds out the meal.
- Customising: Offer additional toppings like raisins or nuts for extra texture and flavour. This allows guests to add their own twist to each serving.
Storage Tips
Refrigeration: Store leftover balaleet in an airtight container in the fridge for up to 2 days. Keep the eggs separate if possible to maintain their texture.
Reheating: Reheat the noodles gently on the stovetop or in the microwave with a small pat of butter to refresh their texture and flavour. The eggs can also be reheated separately or served cold if preferred.
Freezing: Freezing is not recommended, as the noodles may become overly soft and lose their texture. However, you can prepare the saffron-rose water mixture ahead and freeze it in a small container for future use.
Balaleet
Ingredients
- 250 g vermicelli noodles
- 4 tbsp sugar, adjust to taste
- pinch of finely ground saffron or 2 to 3 saffron threads
- 1 tsp rose water
- 4 cardamom pods, slightly crushed
- 2 tbsp butter, divided
- 1 tbsp oil
- 4 eggs
- pinch of salt
- crushed pistachios and dried rose petals, for garnish
Instructions
- To prepare the saffron mixture, grind the saffron threads to a fine powder using a mini mortar and pestle. Combine the saffron powder with the rose water, allowing it to release its vibrant colour and aroma. Set aside.
- In a medium pot, heat 1 tbsp of oil and 1 tbsp of butter over medium heat. Add the vermicelli noodles and cardamom pods, stirring constantly until the noodles turn golden brown, approximately 3-4 minutes.
- Add enough water to cover the noodles, along with a pinch of salt. Allow the noodles to cook until softened and most of the water has been absorbed, about 5-7 minutes.
- Once the noodles have cooked through, stir in the sugar, saffron-rose water mixture, and the remaining 1 tbsp of butter. Mix until the sugar dissolves, coating the noodles in a sweet, fragrant glaze.
- To prepare the mini omelettes, in a bowl, whisk the eggs with a pinch of salt. Heat a small amount of butter in a non-stick pan over medium heat. Pour in a quarter of the egg mixture to make a thin omelette, cooking until set. Repeat to make a total of 4 mini omelettes. Set aside.
- Plate the noodles in four plates, place a mini omelette on top of each portion. Garnish with crushed pistachios and dried rose petals. Serve warm for a delightful blend of sweet and savoury flavours!
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