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Nutrition Facts
Serving Size 1 (910g) Recipe makes 4 servings The following items or measurements are not included below: rose water
Calories 665
Calories from Fat 67		(10%)
Amount Per Serving		%DV
	Total Fat 7.5g	11%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 5.1g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 219mg		9%
Potassium 46mg		1%
Total Carbohydrate 144.4g		48%
	Dietary Fiber 2.1g	8%
	Sugars 50.0g
Protein 4.0g		7%
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(Balalit or Saweeya) Sweet Vermicelli Breakfast (Gluten Free)

Recipe #361328 | 43 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: UmmBinat
Mar 16, 2009

A tasty sweet breakfast like dessert made in Arabian Gulf countries especially during the month of Ramadan. This dish is called by a few different names. Originally published on http://arabicbites.blogspot.com.

SERVES 4 (change servings and units)

Ingredients

450 g rice vermicelli
1 cup sugar
2-3 teaspoons ground cardamom
3 tablespoons rose water (some use orange blossom water, I have yet to try it that way)
2 tablespoons olive oil (may use butter)
1 pinch saffron
3 liters water

Directions

1
Place vermicelli on oven trays under broiler until golden brown. Watch carefully. May need turning to colour all.
2
Remove from oven and cook in 3 liters of boiling water for precisely 3 minutes.
3
Drain and set aside.
4
In a large pan mix the other tbls oil or butter with sugar, cardamom, saffron, and rose water stirring over medium heat.
5
Add the vermicelli, stirring to combine, let it cook over very low heat for 1/2 hour.
6
Serve warm.

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Featured Reviews for This Recipe

From: Chef #945076

On May 13, 2009

This is a FANTASTIC recipe!!! After moving to the u.s, from the u.a.e. i was telling my husband about this breakfast that my grandmother used to make for me.. i was sudenly craving it and couldnt call my mother as it was night time back home.. so i googled it and was amazed to find there was actually a recipe!!!! im making it right now.. so i just wanted to say thank u and that if you are reading this U SHOULD MAKE THIS ITS SUPERB!!! thank you again ummbinat!!

1 person found this review helpful

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From: Nasseh

On Sep 10, 2009

I cut the recipe in half since only DH & I were eating. I did use butter in the place of olive oil. Made for Ramadan Tag

1 person found this review helpful

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From: Cookgirl

On Sep 3, 2009

I do believe this is my new favorite breakfast meal! I ground up the rice vermicelli too small but it made no difference with the end product. The vermicelli only cooked on low for 15 minutes, enough time to infuse the ingredients and the rose water was stirred in right before serving. I garnished the top of the sweet vermicelli with toasted sliced almonds and poured a little bit of rice milk around the edges to add some calcium. It was easier and safer to roast the vermicelli on the stove top. Step #5 doesn't indicate whether to cover the pot or not-I didn't. Thanks for posting. Made for Ramadan Tag 2009.

1 person found this review helpful

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