🇰🇼 Kuwait

Balaleet

بلاليط · balalīṭ

Kuwait’s iconic Eid-morning breakfast — sweet saffron-and-cardamom vermicelli crowned with a thin savory omelet. The sweet-savory contrast is the whole point.

Serves 3–4

Ingredients

2 cups (200g) vermicelli noodles
3 tbsp butter or ghee
½ cup sugar
¼ tsp saffron, steeped
½ tsp cardamom · 2 tbsp rosewater · pinch salt
2–3 eggs + oil

Method

Boil the vermicelli 3–4 minutes and drain well.
Toss the noodles in the butter with the sugar, saffron, cardamom, rosewater and salt until coated and fragrant.
Cook a thin, lightly salted omelet in a separate pan.
Plate the sweet noodles and top with the omelet. Serve warm with chai haleeb.

The family table

Sweetness and fragrance are family-tuned. Don’t overcook the noodles — they should stay springy. The dish is pan-Gulf but deeply tied to Kuwaiti Eid mornings.

Yumma

Middle Eastern home cooking, organized by country. Your family’s version is the one that counts. · info@yummarecipes.com