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Balaleet with Vermicelli Pasta

Cooking Time: 30 minutes


  • 2 C Perfetto Vermicelli Pasta
  • 6 Tbsp Butter
  • ¾ C Sugar
  • 1½ C Cardamom, powder
  • 1 Tsp Saffron Strands
  • 2 Tbsp Rose Water
  • 4 Egg
  • ¼ C Vegetable oil
  • 3 C Water


  • 1.
    Crush the vermicelli into small pieces and keep aside.
  • 2.
    S2. Soak the saffron strands in the rose water in a small bowl for 10 minutes.
  • 3.
    In a deep pan, heat the oil and fry the vermicelli until golden color, stir constantly to not burn the vermicelli. Drain the pasta well from oil and set aside.
  • 4.
    In a pot bring water to boil then add the fried vermicelli and keep boiling for 4-5 minutes or to soften a little bit, drain well.
  • 5.
    Put the butter in a deep pan with cardamom, sugar and rose water saffron mixture, mix and heat until sugar is dissolved for about 6 to 8 minutes.
  • 6.
    Add the soften vermicelli to the pan, mix and cook for an additional 2 minutes then transfer into the serving dish.
  • 7.
    Heat 3 tablespoons vegetable oil in a separate pan to fry the beaten eggs to make a nice round omelet without stirring.
  • 8.
    Roll the eggs or cut them and place them on top of vermicelli and serve warm or cold as desired.

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