A traditional Emirati sweet vermicelli dish with eggs and onion. A simple dish with an unexpected but elegant taste and aroma!
Balaleet by Salha Al Shamsi
Balaleet by Salha Al Shamsi
November 23, 2018
Level Intermediate
Serves 6-8


200g rice vermicelli
1 small onion peeled and thinly sliced
¼ cup spinneysFOOD Fine Grain White Sugar
½ tsp saffron threads
½ cup clarified butter (or homemade Emirati butter)
1 tsp cardamom powder
½ tsp curry powder
1 tsp rosewater
¼ cup whole almonds, roasted
¼ cup raisins
3 spinneysFOOD Organic Free Range Eggs, lightly beaten
spinneysFOOD Sea Salt, to taste


  • 1

    Boil the water in a large pot, add rice vermicelli and cook for 3 minutes

  • 2

    Drain and transfer to a large bowl.

  • 3

    Add the sugar and carefully toss until sugar has dissolved completely.

  • 4

    Add the rosewater, saffron and cardamom powder and mix gently.

  • 5

    Cover the pot with a lid wrapped in a tea towel. This will absorb the excess liquid while the mixture is kept warm.

  • 6

    Heat the butter in a pan over a medium heat and fry the onion until lightly coloured.

  • 7

    Add the curry powder and salt.

  • 8

    Add the eggs and gently stir until they are cooked. Place the egg mixture over the noodles.

  • 9

    Top with roasted almonds and raisins.