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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