Designed for professional chefs, check out this Balaleet (Sweet Vermicelli and Egg) recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Professional Lime Seasoning and Knorr Professional Chicken Stock Powder.
Ingredients
Balaleet:
-
Vermicelli 450 g
-
Butter 30 g
-
Icing sugar 60 g
-
Orange juice 80 ml
-
Rose water 5 ml
-
Saffron strands 15 pc
-
Cinnamon powder 5 g
-
Ginger powder 5 g
Eggs:
-
Butter 20 g
-
Eggs 20 pc
Garnish:
-
Saffron strands 15 pc
-
Orange juice 80 ml
-
Icing sugar 40 g
-
Goat cheese grilled 50 g
-
Pistachios toasted 30 g
Preparation
-
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 the oven and dust with remaining sugar.
-
Eggs:
- Melt the butter in a pan and fry the eggs on medium heat till cooked then season with Knorr Professional Chicken Stock Powder.
-
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.
