Bahraini Balaleet Breakfast

A sweet and savory egg and noodle dish to enjoy with morning practice.

My kids looked at me side-eyed when I said I was putting an omelette on noodles the first time for Bahrain 2020. Now it's in a regular rotation! And it's easy to make.

Prep time: 5 minutes

Cook time: 15 minutes

Ingredients:

• 2 cups vermicelli (wheat noodles)

• 8 tablespoons butter (or clarified butter)

• ¾ cup sugar

• 2 tablespoons ground cardamom

• 2 pinches saffron , diluted in 2 tablespoons of rose water (or water)

• 4 eggs , beaten

• Vegetable oil

Instructions:

• In a pan, heat 2 tablespoons of oil and add half of the raw vermicelli. Lightly fry the vermicelli noodles until they turn golden brown, about 5 minutes. Constantly stir with a wooden spoon, so the vermicelli do not burn.

• Then add a large volume of water to boil the fried vermicelli. Once the water starts to boil, add the rest of raw vermicelli and cook for just 3 minutes. Drain vermicelli in a colander.

• Add butter, cardamom, sugar and diluted saffron to the pan. Mix and heat until sugar is dissolved for about 6 to 8 minutes.

• Add vermicelli back to the pan, mix and cook for an additional 2 minutes.

• Heat 3 tablespoons vegetable oil in a separate pan. Add the beaten eggs. Tilt the pan in order to spread the uncooked egg. When dry on top, flip the omelet over and cook for an additional minute.

• Serve vermicelli with omelette on top.