This is an unusually delicious salty and sweet breakfast dish that is enjoyed on a regular basis. This is also traditionally served on the Eid holidays along with boiled garbanzo beans and boiled black-eye peas. Along with the salty-sweet taste your taste buds will be tickled with the cardamom spice. It is very interesting to eat this for the first time because you think it will not be delicious but it will soon become a favorite of yours too.
2 cups of vermicelli
2 tablespoons cooking oil
¼ cup of ghee (or a mixture of 2 tablespoons butter and 2 tablespoons cooking oil)
2/3 cup sugar
2 tablespoons cardamom powder
2 generous pinches of saffron soaked in ½ cup rose water
4 eggs beaten with ¾ teaspoon salt and a pinch of black pepper
In a large pot, bring enough water to boil for the vermicelli.
Meanwhile, in a wok, or wide pan, heat the 2 tablespoons of cooking oil and add the vermicelli. With a wooden spoon, constantly stir the vermicelli so it won’t burn. Lightly fry the vermicelli until it is a dark, golden brown color. Remove the wok from the heat.
Once the water starts to boil, add the vermicelli and cook for just 3-4 minutes and then drain. Place back into pot.
In another pot, heat the ghee and add the sugar and cardamom powder along with the saffron rose water. Cook until the sugar melts and then pour over the cooked vermicelli. Cover the pot with a lid to keep warm.
In a pan make an omelet. Heat about 3 tablespoons cooking oil and then when very hot add the beaten eggs. Tip the pan around to spread the uncooked egg. When dry on top, turn the egg omelet over and cook for one minute more.
In a large serving dish, spread the vermicelli and top with the egg omelet.
Enjoy! It is very delicious!