A NOMVEX RECIPE
Qatari balaleet with eggs
Vegetarian2 servings≈ 30 min
Clear quantities, a few steps and an idea for making this meal fit your pantry.
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01 / PREPARE
On the counter
For 2 servings. Edible-portion weights. Legumes are cooked and drained unless stated otherwise.
- Fine vermicelli150 g
- Eggs2 pieces
- Sugar25 g
- Ground cardamom2 g
- Saffron0.2 g
- Food-grade rose water10 ml
- Clarified butter18 g
- Water400 ml
Declared allergenic ingredients: cereals containing gluten, eggs, milk. Check packaging and possible traces; a substitution may change the allergens.
02 / COOK
Let’s make it
Steep saffron in warm water. Cook vermicelli in hot water 3 minutes, then drain.
Toss vermicelli with sugar, cardamom, saffron and rose water in half the ghee for 5 minutes.
Cook the eggs separately in remaining ghee until set, then serve over the vermicelli.
Your kitchen, your choices.
An original recipe from the NOMVEX editorial collection. Total time is an estimate and varies with equipment, cutting and quantity. Adjust seasoning and check doneness. This page does not provide a nutritional assessment.
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