Balaleet (Sweet Vermicelli and Egg)
This is a tradition breakfast of sweet vermicelli served with egg found here in Arabian Gulf and a perfect comfort food for Sahoor, we have used orange and lime to give it citrus twist.
Ingredients
Balaleet:
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Vermicelli 450 g
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Butter 30 g
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Icing sugar 60 g
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Orange juice 80 ml
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Rose water 5 ml
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Saffron strands 15 pc
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Cinnamon powder 5 g
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Ginger powder 5 g
Eggs:
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Butter 20 g
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Eggs 20 pc
Garnish:
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Saffron strands 15 pc
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Orange juice 80 ml
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Icing sugar 40 g
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Goat cheese grilled 50 g
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Pistachios toasted 30 g
Preparation
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Balaleet:
Soft:
- Boil 100g of vermicelli in water till soft then remove.
- In a pan melt the butter then add the cooked vermicelli and 40g sugar, toast slightly.
- Add the orange juice, Knorr Professional Lime Seasoning, rose water and saffron then cook till liquid is absorbed, add the spices and mix through.
Crispy
- Blanch the remaining vermicelli 350g in warm water for a few seconds just to soften, remove and pat dry then shape into a nest.
- Brush the vermicelli nest with the ghee, toast in the oven at 160°C till golden and slightly crispy. Remove from oven and dust with remaining sugar.
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Eggs:
- Melt the butter in a pan and fry the eggs on medium heat till cooked then season with Knorr Professional Chicken Stock Powder.
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Garnish:
- Add the saffron, orange juice, Knorr Professional Lime Seasoning and sugar to a pot and simmer to make a syrup.
- Plate the soft vermicelli in the nest shaped vermicelli top with eggs and grilled goat Cheese, finish with the saffron syrup and pistachios.
