Category Archives: Eggs

Balaleet – Vermicelli and Egg Omelet

 

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.

 

Ingredients:

 

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!

 

Tomato and Egg Scramble

This is a dish that I will regularly serve for breakfast and dinner.  I usually serve it with sliced cucumbers, olives, and feta cheese drizzled with olive oil.  I also serve it with either Lebanese khobuz or Khobuz Irani.  This is another favorite of my children.

 

The recipe I am giving is for just one serving.  It easily doubles and triples.  For my family, I will use 8-10 eggs, 2 ½ cups of chopped tomatoes, and I will increase the spice amounts to 1 ½ teaspoons.

 

Ingredients for one serving:

2 eggs

½ cup chopped tomato

3 tablespoons cooking oil

½ teaspoon ground cinnamon

½ teaspoon ground tumeric

Salt to taste

 

Heat the oil in a pan and add the chopped tomato.  Saute until the tomato is “mushy”. 

 

In a small bowl add the eggs and whisk until thoroughly mixed.

 

Add the spices and salt and stir.  Now add the eggs and with a wooden spoon slowly stir until the eggs are cooked.

 

Serve hot and enjoy!

Potato and Egg Tacos

There I posted a recipe for tortillas but didn’t post a recipe for anything to go in them!

Potato and Egg tacos are usually eaten for breakfast but I have also made them for dinner.

1 large potato, cut into small cubes
4 eggs, beaten
salt and pepper to taste
shredded cheese (Chedar or Monterry Jack) optional
some oil for pan frying

Pan fry the potato cubes until soft and golden. If the potatoes are cooked on the outside but still hard on the inside add a little water to the pan. Cook until soft.

Add the beaten eggs, salt, and pepper to the potatoes. Stir. Let the eggs cook until set.

Serve the potato and eggs in a hot tortilla with shredded cheese over the top. You can sprinkle some hot sauce in there too and my children like the tacos with ketchup on top.

Serves 2 to 4