Balaleet is a Middle Eastern dish made with eggs and vermicelli. Most people eat Balaleet for breakfast, but you can also eat it for brunch or lunch. It has a crunchy, sweet, and salty taste. Here are the ingredients and step-by-step instructions to make Balaleet. Read on!

Ingredients

• Six tablespoons of ghee
• Two small shallots
• One small onion
• One teaspoon of kosher salt
• 1/8 teaspoon of ground cardamom
• Two or three cups of vermicelli
• Two cups of boiling water
• Large pinch of saffron threads
• ¼ cup of sugar
• Two large eggs
• One cup of flat parsley leaves – chopped

Instructions

1. Heat two tablespoons of ghee in a skillet over high-medium heat
2. Add shallots to the skillet and cook until they are golden brown
3. Transfer the shallots to the towel-lined plate and set aside
4. Add onions to the skillet and season with ¼ teaspoon of salt
5. Cook until the onions are golden brown for 10-15 minutes
6. Add cardamom and cook for 1-2 minutes
7. Melt three tablespoons of ghee over medium heat in a skillet
8. Add vermicelli and cook until they are golden brown
9. Now add saffron, ¾ teaspoon of salt, and boiling water
10. Cook and ensure the water has evaporated
11. Stir in sugar and cook for 2-3 minutes
12. Stir in the cooked onions and set aside
13. Heat one tablespoon of ghee in a skillet over low heat
14. Whisk two eggs with one tablespoon of water
15. Add them to the skillet and season with salt
16. Top the eggs with reserved noodles
17. Transfer the eggs to the plate and use fried shallots for topping
18. You can also add chopped parsley
19. Serve and enjoy the dish