MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Balaleet (Balls of Sleet)
Categories: Pasta, Herbs, Eggs
Yield: 4 servings
1/2 ts Saffron threads or powder
1/4 c Rosewater
3 tb Oil; divided
2 c Vermicelli pasta nests
1 tb Butter
1/2 c Sugar
1/2 ts Turmeric powder
2 ts Cardamom powder
pn Black pepper
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4 lg Eggs
1 pn Saffron (optional)
1 pn Cardamom
Salt & pepper
FOR THE VERMICELLI: Dissolve the saffron into the
rosewater and set aside to steep for 10 minutes or until
ready to use in the recipe.
Heat 2 tablespoon of the vegetable oil over medium high
heat in a large, deep skillet, then add half the
vermicelli noodles. Toast on both sides until golden
brown, then add the remaining vermicelli.
Pour boiling water on top, enough to just submerge the
noodles, and boil for 4-5 minutes until cooked al dente
or according to vermicelli package instructions.
Drain the noodles over a colander, wipe out the skillet,
and add the butter and remaining 1 tablespoon of
vegetable oil over medium high heat. Once hot and
bubbling, add the vermicelli back in, along with the
sugar, turmeric, cardamom, black pepper, and rosewater
saffron mix. Reduce heat to medium, and stir for a few
minutes until sugar is dissolved and noodles have dried
out a little. Meanwhile, prepare the eggs.
TO MAKE THE EGGS: Whisk together the eggs, saffron
(optional), cardamom, and salt and pepper. Make an
omelette or scrambled eggs to top the noodles with.
ASSEMBLE: Place the cooked vermicelli noodles on serving
platter and top with the prepared eggs.
Serve immediately.
Recipe by Al Sleet; The Hippy-Dippy Weatherman
RECIPE FROM:
https://everylittlecrumb.com
Uncle Dirty Dave's Archives
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