Balaleet – Vermicelli and Egg Omelet

Recipe by Annacia
READY IN: 20mins


  • 2
    cups vermicelli
  • 2
    tablespoons cooking oil
  • 14
    cup ghee (or a mixture of 2 tablespoons butter and 2 tablespoons cooking oil)
  • 23
    cup sugar
  • 2
    tablespoons cardamom powder
  • 2
    generous pinches saffron (soaked in the rose water listed below)
  • 12
  • 4
    eggs, beaten
  • 34
    teaspoon salt
  • 1


  • In a large pot, bring enough water to boil for the vermicelli.
  • Meanwhile, in a wok, or wide pan, heat the 2 tablespoons of cooking oil and add the vermicelli. With a wooden spoon, constantly stir the vermicelli so it won’t burn. Lightly fry the vermicelli until it is a dark, golden brown color. Remove the wok from the heat.
  • Once the water starts to boil, add the vermicelli and cook for just 3-4 minutes and then drain. Place back into pot.
  • In another pot, heat the ghee and add the sugar and cardamom powder along with the saffron rose water. Cook until the sugar melts and then pour over the cooked vermicelli. Cover the pot with a lid to keep warm.
  • In a pan make an omelet. Heat about 3 tablespoons cooking oil and then when very hot add the beaten eggs. Tip the pan around to spread the uncooked egg. When dry on top, turn the egg omelet over and cook for one minute more.
  • In a large serving dish, spread the vermicelli and top with the egg omelet.
  • Enjoy! It is very delicious!