Balaleet: What It Is and How to Make It

If you’ve never heard of balaleet, you’re missing a tasty piece of Emirati culture. It’s a sweet‑savory noodle dish that many families enjoy for breakfast or as a snack. The name comes from the Arabic word for “sweet” and the dish itself mixes thin vermicelli with a fragrant blend of spices, sugar, and sometimes eggs.

Why is it popular? Because it’s quick, uses pantry staples, and brings a comforting flavor that feels both familiar and unique. You’ll find balaleet on street stalls in Dubai, in hotel buffets, and on the tables of local homes. The best part is you can whip it up in under 30 minutes, even if you’re not a seasoned cook.

Ingredients You’ll Need

Here’s a short list that covers the basics. You can adjust quantities to fit the number of servings you want.

• 100 g thin vermicelli or angel hair pasta
• 2 tablespoons butter or ghee
• 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves (optional)
• 2 tablespoons sugar (more if you like it sweeter)
• ¼ cup water or milk
• 2 eggs, lightly beaten (optional, but traditional)
• Salt to taste

You can add a pinch of saffron for extra aroma or garnish with toasted almonds for crunch. All of these items are easy to find in a local grocery store or online.

Step‑by‑Step Instructions

Follow these simple steps and you’ll have a steaming plate of balaleet ready to enjoy.

1. Break the vermicelli into small pieces and toast them in a dry pan for 2‑3 minutes until they turn light golden. This step adds a nutty flavor.
2. Add butter or ghee to the pan and let it melt. Toss the toasted noodles back in and stir for another minute.
3. Pour in the water or milk, add sugar, cardamom, cinnamon, and cloves. Stir well until the sugar dissolves.
4. Reduce the heat, cover, and let the noodles steam for about 5‑7 minutes, or until they’re soft and the liquid is absorbed.
5. If you’re using eggs, push the noodles to the side of the pan, add a little more butter, and scramble the eggs until they’re just set. Then mix everything together.
6. Season with a pinch of salt, give the dish a final stir, and serve hot.

The result is a fragrant bowl where sweet spices meet the comforting texture of noodles. Many people top it with a drizzle of rose water or a squeeze of lemon for a fresh twist.

Balaleet isn’t just a tasty meal; it’s a cultural bridge. The dish shows how Emirati cuisine blends influences from the Gulf, South Asia, and the Middle East. Sharing a plate with friends or family is a way to honor that heritage.

What can you pair with balaleet? A cup of strong Arabic coffee or a glass of fresh mint tea works great. If you’re serving it at a brunch, add a side of dates or fresh fruit to balance the sweetness.

Remember, the key to good balaleet is not to over‑cook the noodles. They should stay slightly firm, almost al‑dente, so the spices can shine through. Experiment with the sugar level until you find your sweet spot.

Ready to try it? Grab the ingredients, follow the steps, and enjoy a taste of Emirati tradition right at home. Once you’ve made it, you’ll understand why balaleet has stayed on the breakfast table for generations.