Balaleet | Sweet Vermicelli and Eggs

Balaleet, a traditional and popular sweet and savoury breakfast dish found across the Middle Eastern Gulf countries. Sweetened vermicelli with butter, cardamom, rose water and saffron which is served with a savoury egg omelette.
Balaleet | Sweet Vermicelli and Eggs

Balaleet - I am calling this Umma's (mil) because she is the one who introduced me to this dish. My in-laws lived most of their early life in Bahrain which is the main reason I believe her dishes are influenced by middle eastern cuisine. During my initial days at in-laws, I heard them say "Make Balaleet for babhie..." and Umma went on to explain how it is done. I just pretended to smile with surprise and oh-I-cant-wait-to-eat face because I heard her say sweet vermicelli with a spicy omelette. WHAT?? I was really sceptical about how it would taste and wonder how to escape having it.. you really can't get away like you do with your mom... right?

When I had her Balaleet, I was surprised that it was more than expected edible and delicious too. The next time, I insisted on making my own omelette and I really enjoyed it even more. Ever since, whenever she makes Balaleet, she would leave the omelette making task to me. So I really don't know which is the star of the dish, the sweet vermicelli or the omelette! I think the sweet and savoury taste gets together when you start chewing and I bet you will be surprised how good it tastes.

a bowl of balaleet

Umma had one request when I left India to join her son in Yanbu, "please make balaleet for my son!" 😝 She even packed a few packs of her brand of vermicelli. I have only watched her make and it is a very straightforward dish. Cook the vermicelli, mix with the rest of the simple ingredients like butter, sugar and cardamom and top it with an omelette. But I always ended up with muddled up vermicelli and so gave up trying and declared "I don't like this dish so I am not making it"! :-P (Perks of living alone). So it was put off for a while until I felt the need to make it for F.

I then made this for my lonely weekday breakfast while making notes along the process and must tell you I was super surprised at the outcome. At last... phew...! The only stupidity I did was not follow the pack instruction to cook the pasta I got from here.🤣

As I had promised to cook on weekends, this dish really comes in handy as there is no prereq of soaking and grinding.. not even kneading..this recipe needs the least attention and effort. Just cook the vermicelli, (roasted or unroasted) perfectly until al dente (just cooked) as it is going to sit in butter, sugar, cardamom, rose water and saffron mixture for almost 30 minutes. The rose water and saffron are optional - you may add that and make it occasionally. And also, this is a sweet cum savoury dish so add as much sweetness to the vermicelli and increase the spices in the eggs.

Tagging this dish as Middle Eastern even though known as Emirati Breakfast as I found this is common in neighbouring countries too. This recipe is more of a Bahraini style Balaleet

Balaleet | Sweet Vermicelli and Eggs

How to make Balaleet?

Balaleet Recipe | Sweet Vermicelli and Eggs

Yields: 2 to 3 servings  


For the sweet vermicelli:
  • 2 cups of vermicelli pasta (thick version)
  • Water and salt to cook the vermicelli until al dente as per packet instructions*
  • 1 tablespoons butter (14gms) or more
  • 3 to 4 tablespoons white granulated sugar 
  • 1/2 teaspoon cardamom powder
For the omelette:
  • 2 egg omelettes prepared with salt and pepper (or any way you prefer)
Optional items:
  • 1 teaspoon rose water
  • 1 to 2 tablespoon brewed saffron water (1 pinch saffron - crushed with the back of the spoon and soaked in a tablespoon of warm water for several hours)
*Please make sure you cook as per the pack instructions. The pack would mention timings for both al dente and complete cooking. Make sure you boil only until the al dente time. Also what many packs fail to mention is the boiling has to be done on medium to high flame. So if it says 6 mins for al dente, then it is 6 mins of heavy boiling and not simmering or low flame.

*Make sure you have your draining system ready so that you can drain the pasta immediately. In case you feel it got past the al dente stage, then pour some cold water all over the drained pasta immediately to stop it from cooking further. If you have drained it with a bowl under to catch the water, then discard it so that the steam will not get back to the drained pasta. I am sharing these tips so that you get the perfect separated vermicelli instead of a wet lump that I used to have in the first few attempts and some of you shared too. 


  1. Boil the vermicelli as per packet instruction. 
  2. Drain the almost done (al dente) vermicelli in a colander and pour very cold water over it. This is to bring down the temperature and stop further cooking.
  3. On a low flame, in the same pot, add half the quantity of butter, sugar, cardamom powder, rose water and quickly add the drained vermicelli and toss it to coat the mixture.
  4. Add the remaining butter, sugar, rose water, and cardamom powder. 
  5. Pour the saffron water if using and again toss the contents or use a spoon and gently mix.
  6. Cover the pot and let it sit on the lowest flame for about 20 to 30 minutes. You can open it once or twice and stir it to prevent it from getting burnt or sticking to the bottom of the pan. 
  7. Meanwhile, prepare your omelettes as per your taste.
  8. Switch off the pot and serve the balaleet on a plate and top it with an omelette.
Updated: 13th Nov 2016 - I have updated the recipe to reflect the taste and idea of the bowl of balaleet we had from Saffron by Jena, Bahrain. I also make omelettes with just salt and pepper.

2020 in Abu Dhabi Kitchen - We continue to make even on weekdays mornings because the COVID 19 pandemic has kept us confined to home. I recently started topping my bowl of reduced portion of balaleet with Kaivatiyathu - my favourite pan roasted ripe plantain. It is yummier and more filling with more nutrition than just vermicelli and egg. 

Balaleet with pan roasted ripe plantains

Ever since I have become sweet-toothed like F, I thoroughly relish having Balaleet. You kills my energy even at the thought of cooking on weekends! I have been changing that for the better for the last couple of weeks... InshaAllah, I should keep doing it.

Have you had Balaleet? How differently do you make it? I am eager to know your ideas.


I would love to hear from you. If you have made this recipe then do leave a comment below. If you like this recipe then do share the recipe link on Whatsapp, Facebook, Twitter and Pinterest. Follow me on Instagram and mention @butfirstchaai or tag #butfirstchaai so that I can see your creations!