Balaleet Qatari
“Qatari version of the Gulf festive breakfast — saffron-cardamom-rose-water-perfumed sweet vermicelli noodles, topped with a thin omelet. The Qatari version uses date syrup additionally for sweetness.”
Where it comes from
Balaleet is shared across the Gulf. The Qatari version emphasizes date syrup for additional sweetness.
On the plate
Balaleet Qatari with extra date syrup — sweet vermicelli, saffron-cardamom-rose, the topping omelet's umami balance, the additional date syrup providing extra caramel sweetness. The Qatari celebration breakfast.
How it works
Date syrup distinguishes the Qatari version. Other techniques same as Emirati balaleet.
Variations
Balaleet without date syrup. Balaleet with milk only. Modern Doha versions.
On the Palate
Ingredients
Serves 4
How it's made
10 steps · Show ↓25 min active · 5 min waiting
How it's made
10 steps · Show ↓- 12 min
Break 300 g vermicelli into 3-cm pieces.
- 25 min
Steep 1/2 tsp saffron in 2 tbsp warm water 5 min.
- 31 min
Heat 4 tbsp ghee with 5 crushed cardamom + 2 cinnamon sticks 30 sec.
- 44 min
Add vermicelli; toast 3-4 min until golden.
- 53 min
Add 400 ml water + 200 ml milk + 100 g sugar + 1/2 tsp salt + saffron water + 1 tbsp rose water + 1 tbsp orange blossom water + 2 tbsp date syrup.
- 614 min
Cover; cook 12-15 min until liquid absorbed.
- 72 min
Stir in 50 g raisins + 30 g pistachios + 1 tbsp ghee.
- 83 min
Make omelet: beat 4 eggs with salt and pepper. Cook in 2 tbsp ghee 2-3 min.
- 92 min
Slide omelet over vermicelli.
- 101 min
Drizzle with extra date syrup. Serve with gahwa.
