Loyalty points


  • 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



  • Saffron strands 15 pc
  • Orange juice 80 ml
  • Icing sugar 40 g
  • Goat cheese grilled 50 g
  • Pistachios toasted 30 g
  1. Balaleet:


    • 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.


    • 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.
  2. Eggs:

    • Melt the butter in a pan and fry the eggs on medium heat till cooked then season with Knorr Professional Chicken Stock Powder.
  3. 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.