From our global kitchen

What to expect

At its core, balaleet is made with vermicelli cooked in sugar, cardamom, saffron and rose water, giving it a fragrant sweetness. This is topped with a thin omelette, lightly seasoned with spices such as turmeric or cinnamon. The pairing of sweet noodles with savoury eggs creates a unique flavour profile that sets balaleet apart from most breakfast dishes.

Why it’s a classic

Culturally, balaleet holds strong significance in countries like the UAE, Bahrain, Kuwait and Oman. It is often served for breakfast, during Eid celebrations, and at family gatherings, making it a dish closely tied to tradition and hospitality. Many families also have their own variations, passed down through generations.

What truly makes balaleet special is its simplicity paired with depth. It uses humble ingredients, yet delivers rich aromas, cultural meaning and a sense of nostalgia, reflecting the region’s history of spice trade and its love for food that brings people together.

AGS insider tip

Infuse the butter with saffron before adding the vermicelli. This releases both colour and aroma, giving the dish its signature golden hue and a depth of flavour that makes all the difference.

⏱️ Make Your Own in 30 Minutes

Ingredients (Serves 4)

• 200g vermicelli noodles
• 2 tbsp butter or ghee
• 3 tbsp sugar (or to taste)
• ½ tsp ground cardamom
• A pinch of saffron threads, soaked in 1 tbsp warm water
• 4 eggs
• ¼ tsp ground turmeric
• 1 tbsp milk
• A pinch of salt

Method

1. Break the vermicelli into shorter lengths and boil in lightly salted water until just tender. Drain well.
2. Melt butter in a pan over low heat. Add saffron and let it bloom for 30 seconds until fragrant.
3. Add vermicelli, sugar, and cardamom. Toss gently and cook for 3–4 minutes until glossy and aromatic.
4. Whisk eggs with milk, salt and turmeric. Cook into a thin omelette in a lightly oiled pan over medium heat.
5. Serve the sweet vermicelli topped with the omelette, folded or sliced.