Balaleet

Thank you for sharing!

Last Updated on May 31, 2015 by Chef Mireille

Q is for Qatar…

That’s obvious isn’t it since the only country in the world beginning with the letter Q  is Qatar. Qatar is an Arab country surrounded by the Persian Gulf, sharing just one land border with Saudia Arabia. Once part of the Ottoman Empire, Qatar then became part of the British Empire until they achieved independence in 1971.


Qatar is the world’s richest country and the most developed in the Arab world. Much of this prosperity lies heavily on the labors of migrant workers, with only 13% of the population native Qatari’s. Most of the migrant population comes from India, Nepal, the Phillipines, Bangladesh, Sri Lanka and Pakistan. Qatar has one of the worst records in the treatment of its migrant workers.

Recently, there has been a slew of Qatar advertising on TV aimed at getting more international tourists to Doha I assume since the commercials have been airing here in the US. A few weeks ago I saw on interview on CNN about the construction of a huge complex that uses solar energy as well as wind tunnels so that you can essentially travel a good part of the city without ever having to experience the dessert heat. It’s a great concept in terms of energy conservation, but from the statistics above, we know this is only possible through the labor of the migrant workers.

This dish to represent Qatar for letter Q is a popular breakfast item throughout the Gulf Countries like United Arab Emirates, Saudi Arabia, Jordan, etc. The preparations may vary slightly from country to country, however, the base dish of sweetened vermicelli noodles with eggs is always included.

Balaleet
(adapted from here)

Ingredients:
Serves 2

  • 4 ounces rice vermicelli
  • 3 tablespoons ghee
  • 1/4 cup sugar
  • 1 teaspoons ground cardamom
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoons orange blossom water (rose water can also be used)
  • pinch of saffron
  • 1 egg, beaten
  • pinch of salt
  • slivered almonds or pistacchios, chopped, for garnish
See also  High Protein Caribbean Breakfast - Breakfast Dominican Style

Cook the vermicelli in boiling water for 2 minutes. Drain.
In a large skillet, heat 2 1/2 tablespoons of the ghee. Add the vermicelli and the rest of the ingredients except for the eggs. Stir fry for 2 minutes. (it’s best to use a non stick pan)
In a small skillet, heat the remaining ghee. Add egg and make an omelette.
Cut the omelette into thick strips.
To serve, place omelette strips over vermicelli and garnish with nuts.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

Come Join Us for Breakfast 

LIKE THIS RECIPE? LEAVE A COMMENT..I LIVE FOR THEM!
Chef Mireille

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

Join the Global Kitchen Travels community!

Sign up for updates!

Thanks! Keep an eye on your inbox for updates.

Reader Interactions

Comments

  1. vaishali sabnani

    The vermicelli which is sweet is served with an egg…the sweet and salty combo, should be rather interesting, though not for me…but I like that concept and garnishing with nuts must have made it nice and crunchy.nice clear and sharp pics.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.