Qatar’s has a rich traditional heritage and a culture that is a combination of generosity, open-heartedness and hospitality. Its cuisine is no different. An amalgamation of flavours, taste and uniqueness is what makes Qatari cuisine a popular part of its heritage.

Here we talk about one of Qatar’s favourite traditional breakfast dishes called ‘Baleelat’, that can also be served as a dessert showing the diverseness of Qatar’s mouthwatering cuisine.

The secret to its success

Baleelat is served hot or cold and is a sweet, yet savoury dish that may seem a bit strange at first. But, the second you take a bite of this mouthwatering delicacy-you’ll be hooked for life by the two different flavours that burst into your mouth, bounce off your tongue and combine to create a taste sensation you may never have felt before.

The elements of its winning taste

The main elements of this Qatari dish are

• Vermicelli that is fried and crunchy
• Sugar syrup that gives the Vermicelli its sweetness
• Cardamom and saffron that are soaked in rose water
• Cinammon that adds that extra flavor to the combination
• An omelet made from eggs that tops the dish and gives it its unique savoury taste
• Nuts and dried fruits that can be added for extra taste.

The recipe that is a must try

If you haven’t tried Baleelat yet, now is your chance. The recipe given below is simple and easy, and yet the result will be a taste that feels like a little slice of heaven.

Ingredients:

Serves 4

For the sweet vermicelli

• 500 grams rice vermicelli (one packet)
• 8 tablespoons ghee or oil
• I cup sugar (or to taste)
• 1 teaspoons ground cardamom
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/3 cup rose water
• pinch of saffron
• 2-3 eggs, beaten
• Salt (to taste)
• Chopped/slivered almonds or pistachios

For the savoury egg

• 2-3 eggs, beaten
• Salt (to taste)

Garnish (optional)

• Chopped/slivered almonds or pistachios

Method:

1. Cook the vermicelli in boiling water for 2 minutes and drain.

2. Soak the cardamom powder and saffron in the rose water for half an hour. In a large wok (preferably non-stick), heat 6 tablespoons of the ghee/oil.

3. In a large wok or skillet (preferably non-stick), heat 6 tablespoons of the ghee/oil.

4. Add the vermicelli to the heated ghee/oil and mix in the sugar, ground ginger, cardamom powder and saffron soaked rose water.

5. Stir fry for 2 minutes and place in a dish.

6. In a small frying pan or skillet, heat the remaining ghee/oil.

7. Add the egg mixture to this heated ghee/oil and make an omelet.

8. Cut the omelet into thick strips and put them on top of the over vermicelli.

9. Garnish with nuts (optional).

10. Enjoy!

How long have you been in Qatar? Have you tried Baleelat yet? Will you try this easy recipe? Do let us know what you think in the comments section. Like and share the article – it keeps us going!

Cover Image: Fish.qa

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Nabeela

Content Writer

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