Running out of ideas for suhoor? Balaleet is a popular breakfast item in the lower Gulf, and even Martha Stewart does her own version of this popular dish! It’s quick and easy to make, so be sure to give it a shot.

An Indian-influenced dish of contrasting flavours of sweet and salty, balaleet is typically made with sweet vermicelli and eggs, and is more a dessert breakfast dish than anything else.

Balaleet is fairly easy to make, though it has more steps than a typical omelette dish. Rosewater, saffron and turmeric give it a layered, exotic taste, with all the languor of summer.

Watch our video for a detailed, easy-to-follow demonstration of the recipe below.

Ingredients:

2 cups vermicelli

2/3 cups sugar

1 tb. sp. pepper

½ cup rose water

2 pinches of saffron

Pinch of salt

Pinch of turmeric

Directions:

Begin by boiling the vermicelli in a saucepan for 3-4 minutes and then draining it.

In a small bowl, mix together rose water with pinch of saffron and turmeric.

Add the sugar, black pepper and rosewater mixture to vermicelli and mix.

Prepare the omelette, stirring in pinches of salt, saffron and pepper.

Cook the omelette mixture in a pan.

When finished, spread the vermicelli in a bowl and top with the omelette.

PC: Maie Jeneidi