Balaleet

This recipe will be your favorite if you enjoy foods that combine sweet and salty flavors. Balaleet, a popular morning meal made with delightfully flavoured vermicelli pasta and topped with either a fried or scrambled egg, is one of the island's most well-known delicacies. The hint of sweetness from the saffron-flavored vermicelli goes perfectly with the eggs, making it the best carb/protein meal to keep you full all day.

Ingredients

• 2 cups vermicelli (wheat noodles), 8 tablespoons butter (or clarified butter), ¾ cup sugar, 2 tablespoons ground cardamom, 2 pinches saffron , diluted in 2 tablespoons of rose water (or water), 4 eggs , beaten, Vegetable oil

Instructions

• In a pan, heat 2 tablespoons of oil and add half of the raw vermicelli. Lightly fry the vermicelli noodles until they turn golden brown, about 5 minutes. Constantly stir with a wooden spoon, so the vermicelli do not burn.
• Then add a large volume of water to boil the fried vermicelli. Once the water starts to boil, add the rest of raw vermicelli and cook for just 3 minutes. Drain vermicelli in a colander.
• Add butter, cardamom, sugar and diluted saffron to the pan. Mix and heat until sugar is dissolved for about 6 to 8 minutes.
• Add vermicelli back to the pan, mix and cook for an additional 2 minutes.
• Heat 3 tablespoons vegetable oil in a separate pan. Add the beaten eggs. Tilt the pan in order to spread the uncooked egg. When dry on top, flip the omelet over and cook for an additional minute.
• Serve vermicelli with omelette on top.