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Balaleet
Kuwaiti Vermicelli Omelet
1/2 C vermicelli, broken into pieces
2 TBS sugar
2 tsp. cinnamon
1 tsp. ginger
1 pinch salt
1 TBS butter
1/4 C orange juice
1 egg
In a cooking pot, boil vermicelli according to package directions. Drain; add to large bowl. Toss in sugar, cinnamon and ginger; mix well. In a non-stick skillet, melt butter over medium-high heat. Stir in orange juice. Pour in noodle mixture and spread to flatten. Cover and reduce heat to medium-low. Cook for ten to fifteen minutes or until liquid has absorbed and bottom turns crispy. Set aside. Beat one egg and add to skillet, turning once to create a small omelet. Cut omelet into pieces and place on top of vermicelli mixture. Serve.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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