Balaleet: The Gulf’s Sweet and Fragrant Vermicelli Breakfast

Ingredient Overview & Easy Swaps

Here’s what goes into Balaleet, with tips for substitutions and add-ons:

1. Vermicelli (200g)

• Thin wheat vermicelli is best, found in most supermarkets or Asian/Middle Eastern grocers.

• Swap: Angel hair pasta broken into small pieces works in a pinch.

2. Sugar (100g)

• White sugar is typical, but you can try brown sugar or coconut sugar for deeper flavor.

3. Butter (2 tbsp)

• Unsalted gives you total control over flavor.

• Swap: Ghee adds extra richness and traditional taste. Dairy-free spread for vegan.

4. Cardamom (1 tsp, ground)

• Freshly ground is brightest, but pre-ground works well too.

• Enhance: Add a pinch of saffron or rosewater for extra fragrance.

5. Nuts (50g, any type, roughly chopped)

• Almonds, pistachios, or cashews are traditional. Toast for best taste.

• Nut-free: Top with seeds, coconut, or just stick to plain.

6. Water (500ml)

• For boiling the noodles.

Nutrition Facts (Per Serving)

Estimated for 1 of 4 servings:

• Calories: 320 kcal

• Protein: 6g

• Fat: 9g

• Carbohydrates: 57g

• Fiber: 2g

• Sugar: 20g

• Sodium: 80mg

• Nutrients: B vitamins (from vermicelli), antioxidants (from nuts and cardamom), calcium

Highlights:

• Energy-boosting carbs for breakfast or dessert

• Contains nuts for protein and healthy fats

• Easily adjustable for less sugar or dairy-free diets

Step-by-Step: How to Make Balaleet

1. Cook the Vermicelli

• Bring 500ml water to a boil in a saucepan.

• Add 200g vermicelli and cook for 5 minutes until soft, but not mushy.

• Drain in a colander and set aside.

2. Sweeten, Spice, and Butter

• Wipe your saucepan and return it to medium-low heat.

• Melt 2 tbsp butter in the pot.

• Add the drained vermicelli, 100g sugar, and 1 tsp cardamom, stirring gently to coat all strands.

• Cook for 10 minutes, stirring occasionally, until the vermicelli is glossy, the sugar is melted, and everything smells heavenly.

3. Finish and Serve

• Transfer everything to a serving platter or individual bowls.

• Sprinkle with 50g chopped nuts over the top.

• Serve Balaleet warm for breakfast or dessert. (It’s delicious chilled, too!)

Tips & Tricks for the Best Balaleet

• Non-stick magic: Use a non-stick pot and stir gently so the noodles stay long, glossy, and tangle-free.

• Extra rich: Add a splash more butter or a tiny drizzle of oil at the end for serious shine.

• Go festive: Sprinkle with a bit of saffron or drizzle with rosewater before serving for a celebratory touch.

• Veganize: Use plant-based butter and skip the omelet (some like to top Balaleet with a thin egg omelet—totally optional).

• Serve in style: Accompany with fresh fruit, dates, or a side of mint tea.

Creative Serving Ideas

• Traditional: With a thin omelet on top for the classic Emirati version (cook 1 egg with a pinch of salt, place on top).

• Dessert: Serve with a dollop of whipped cream or a scoop of vanilla ice cream.

• Party treat: Portion into cups, top with a whole nut or edible flowers for a stunning brunch or event presentation.

• After-school snack: Simple, sweet, and nourishing for kids.

• Festive platter: Serve with dried dates and figs for a Ramadan spread.

Frequently Asked Questions (FAQ)

Q: Can I make Balaleet ahead of time?
A: Yes! Balaleet reheats beautifully on the stove or in the microwave. Add a splash of water if it looks dry.

Q: Can I use gluten-free noodles?
A: Absolutely. Any thin gluten-free pasta will work; watch the boiling time to keep them firm.

Q: Is Balaleet always sweet?
A: Most versions are sweet, but you can add a pinch of salt or top with an egg for sweet-savory contrast.

Q: Can I lower the sugar?
A: Yes! Start with half the sugar, then add more to taste.

Q: What other spices can I add?
A: Saffron, a dash of cinnamon, or even a drop of rosewater complement the flavor profile.