It may not always be the showstopping plate of the table, nor the winning dish that makes it onto everyone’s Instagram, but balaleet is nonetheless a staple dish of Emirati cuisine. In this beloved breakfast choice (and sometimes even dessert), saffron, cardamom, sugar and ghee provide a blend of sweet and savoury flavours for a comforting taste that’s been enjoyed for generations.
With help from the Executive Chef of Abu Dhabi’s MICHELIN-selected Yadoo’s House, chef Amer ー serving hearty portions of the dish regularly at his restaurant ー we delve a little deeper into the cultural and culinary significance of balaleet and its place in Abu Dhabi’s heritage.
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Firstly, he says, this favourite dish is more than just food; it represents the warmth and hospitality of Emirati culture. "Balaleet is an iconic dish representing the ingenuity and resourcefulness of Emirati culinary traditions,” he says. “It showcases how simple, everyday ingredients can be transformed into a dish that is both flavourful and meaningful."
So, what’s it made from? "Balaleet consists of sweetened, marinated, and boiled vermicelli noodles, delicately flavoured with saffron and cardamom, and topped with a layer of lightly spiced omelette eggs," describes chef Amer. “This dish is a delightful representation of Emirati culinary traditions and each component plays a crucial role in creating the dish's distinctive flavour profile,” he adds.
With the sweet and savoury flavours marrying beautifully together, it’s the perfect option for a warm breakfast with the family, but also sometimes served cold for dessert. “The vermicelli noodles provides a light and delicate texture, while the saffron and cardamom infuse it with aromatic and exotic notes,” says chef Amer. “The sugar adds a touch of sweetness, and the ghee enriches the dish with a smooth, buttery finish."
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This unexpected blend of texture and flavour is deeply intertwined with Emirati culture and is a traditional meal that has been shared and enjoyed for generations in Abu Dhabi. Originating from the Bedouin culture prevalent before the oil boom, many of the spices used in the dish were brought to the UAE by Indian merchants.
Chef Amer ensures this heritage is showcased when serving the memorable dish at Yadoo’s House. "The concept of Yadoo’s House is centered around providing an authentic Abu Dhabi experience to our guests,” he says. “We strive to create a dining environment that embodies the rich cultural heritage of the UAE, from the ambiance to the cuisine."
But don’t let this seemingly humble dish fool you; preparing balaleet to perfection involves some culinary finesse. "When preparing balaleet, a useful tip is to boil half of the vermicelli and sauté it in ghee before combining it with the remaining ingredients. This method enhances the texture and flavour of the dish, giving it a richer and more satisfying taste," chef Amer advises. He also insists on using high-quality saffron and cardamom to elevate the dish's aromatic profile.
For an added twist, he suggests a sprinkle of finely chopped pistachios. “This addition provides a delightful crunch and a rich, nutty flavor that complements the dish perfectly." And to fully appreciate balaleet, it is best enjoyed with a drizzle of date syrup. "Mixing the date syrup with the vermicelli and eggs enhances the dish's sweetness and adds a rich, syrupy texture that complements the other ingredients," he suggests.
Whether enjoying with the family or simply starting your day full of flavour, it’s clear that there’s more to this staple breakfast than meets the eye.
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Illustration Image: Department of Culture and Tourism - Abu Dhabi
