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Breakfast
Qatari Balaleet
A classic Khaleeji breakfast — sweet vermicelli scented with cardamom and rose water, crowned with a delicate omelette.
Method
- 01
Toast the vermicelli in ghee until lightly golden.
- 02
Add hot water just to cover and simmer gently.
- 03
Once tender, stir in the sugar, cardamom, saffron and rose water.
- 04
In a separate pan, beat the eggs and cook into a thin, soft omelette.
- 05
Plate the warm vermicelli and lay the omelette over the top.
Chef's tip
Use Golden Yolk eggs for an omelette with a deep amber colour.
