Balaleet with omelet

The vermicelli is flavored with saffron and cardamom, sweetened with sugar and enriched with ghee. A layer of lightly spiced omelet sits over the noodles. The fine strands and soft egg give the dish two distinct textures, as well as its sweet-and-savory contrast.^[1]

It is eaten warm at breakfast, although balaleet can also be served cold for dessert. Chef Amer of Yadoo’s House in Abu Dhabi suggests finely chopped pistachios or a drizzle of date syrup as optional additions to the noodles and eggs.^[1]