United Arab Emirates (UAE) – Balaleet
This was my first time eating a non-savory pasta dish. Traditionally, this is a breakfast dish that is served warm or sometimes served cold as a dessert. It had a delightful but not overbearing sweetness. The interesting texture of the pasta and the crunchiness of the pistachios along with the fluffy egg omelette only added to making this a super satisfying dish. If you are looking for something a bit different and exotic for your next brunch consider this recipe.
Ingredients
1 lb vermicelli
1 tablespoon butter
4 tablespoons powdered sugar
Juice of a freshly squeezed orange
1 teaspoon orange blossom water (or rose water)
A few strands of saffron (or powder)
2 tablespoons ground cardamom
2 tablespoons ground cinnamon
2 tablespoons ground ginger
4 eggs
2 tablespoons unsalted pistachios, crushed
Instructions
Cook the noodles in plenty of boiling salted water for 4 minutes, then drain.
Melt the knob of butter in a pan, sear the drained noodles at medium heat for a few minutes, stirring occasionally.
Add the orange juice and orange blossom water, powdered sugar and all the spices. Lower the heat and leave on low heat, stirring occasionally until all the liquid has been absorbed.
Meanwhile, beat the eggs with a pinch of salt and cook the omelette.
Serve the vermicelli with the omelette on top and sprinkle with crushed pistachios.
Original recipe found here:
Balaleet
Marty Made It 