| 29 28 | Experience Emirati Cuisine Balaleet Ingredients Vermicelli Noodles 400 gm Onion 80 gm Ghee 30 gm Rose Water 30 ml Cardamom Powder 2 gm Saffron 1 gm Eggs 3 units Sugar 100 gm Salt Black to taste Pepper to taste Instructions 1. In a large pot, add 2 spoons of ghee and place over medium heat. Pan-fry half of the vermicelli until golden. Add the other half and pour in boiling water to cover half of the pot. When the pasta is al dente, strain and set aside. 2. In the same pot, add the rest of the ghee and fry the onion until soft. Add the sugar, cardamom, salt, and the rose water mixed with saffron. Cook until the sugar melts. 3. Whisk the eggs and season with salt and pepper. Fry in a separate pan to make an omelette. Set aside. 4. Remove from the heat, add the noodles, and mix, coating the pasta with the sugar syrup. 5. Serve the balaleet with the omelette. Khanfaroosh Ingredients Flour 18 gm Rice flour 54 gm Eggs 8 units Sugar 36 gm Rose water 50 ml Saffron 1 gm Cardamom 2 gm Frying oil 500 ml Instructions 1. Mix all the ingredients in a bowl until a smooth dough is formed. Let it rest for 30 minutes at room temperature. 2. Add oil to a frying pan and heat it to medium heat. 3. Shape the dough into 6 cm disks and fry them until golden on both sides. 4. Place them on tissue paper to remove excess oil. 5. Serve warm with Arabic coffee.
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