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Balaleet is a sweet saffron vermicelli served with savory omelette, a delightful combination of something salty and something sweet, this is usually made and eaten in the morning, late afternoon or evening !!!
Balaleet ingredients:
pinch of saffron strands, plus extra (optional) for the omelette
8 Tbs sugar
4 Tbs butter
1 lb 2 oz vermicelli
3 Tbs rosewater
4 eggs, beaten
Balaleet instructions:
- Make Sweet Vermicelli:
Dissolve the saffron in 4 tablespoons of warm water and set aside.
Put 2 tablespoons sugar and 1 tablespoon of butter in a large pan of boiling water and cook the vermicelli for 3 minutes until al dente. Drain well into a colander. While the vermicelli is still in the colander, sprinkle with 5 tablespoons of sugar and toss well, preferably by shaking the colander, and without using any utensils, to dissolve the sugar evenly into the vermicelli.
Meanwhile, melt 2 tablespoons butter in a deep pan, taking care not to burn it, then sprinkle 1 tablespoon each of the sugar and the rosewater across the bottom of the pan. The sugar will quickly melt into the butter and start to caramelize. Do not stir. Immediately toss in the vermicelli.
Cut the remaining 1 tablespoon butter into cubes and place on top of the vermicelli. Pour over the saffron water and the remaining rosewater. Cover and steam over the lowest heat for about 40 minutes until the vermicelli absorbs the sugar and the bottom caramelizes.
After about 15 minutes remove the lid — the butter will have melted. Pass a fork through the top layer of vermicelli without touching the bottom of the pan. The vermicelli will look set and drier on top and ready to be turned over onto a flat plate.
- Make the omelette:
Fry the eggs in some oil or butter to make two thin omelettes. For extra flavor, add a few saffron strands when heating the eggs.
Turn the vermicelli out onto a large platter, top with the omelette, and serve warm.
that made me kinda hungry >u< ... i want Blaleet for tomorrow's あさごはん
Balaleet ingredients:
pinch of saffron strands, plus extra (optional) for the omelette
8 Tbs sugar
4 Tbs butter
1 lb 2 oz vermicelli
3 Tbs rosewater
4 eggs, beaten
Balaleet instructions:
- Make Sweet Vermicelli:
Dissolve the saffron in 4 tablespoons of warm water and set aside.
Put 2 tablespoons sugar and 1 tablespoon of butter in a large pan of boiling water and cook the vermicelli for 3 minutes until al dente. Drain well into a colander. While the vermicelli is still in the colander, sprinkle with 5 tablespoons of sugar and toss well, preferably by shaking the colander, and without using any utensils, to dissolve the sugar evenly into the vermicelli.
Meanwhile, melt 2 tablespoons butter in a deep pan, taking care not to burn it, then sprinkle 1 tablespoon each of the sugar and the rosewater across the bottom of the pan. The sugar will quickly melt into the butter and start to caramelize. Do not stir. Immediately toss in the vermicelli.
Cut the remaining 1 tablespoon butter into cubes and place on top of the vermicelli. Pour over the saffron water and the remaining rosewater. Cover and steam over the lowest heat for about 40 minutes until the vermicelli absorbs the sugar and the bottom caramelizes.
After about 15 minutes remove the lid — the butter will have melted. Pass a fork through the top layer of vermicelli without touching the bottom of the pan. The vermicelli will look set and drier on top and ready to be turned over onto a flat plate.
- Make the omelette:
Fry the eggs in some oil or butter to make two thin omelettes. For extra flavor, add a few saffron strands when heating the eggs.
Turn the vermicelli out onto a large platter, top with the omelette, and serve warm.
that made me kinda hungry >u< ... i want Blaleet for tomorrow's あさごはん
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