Fine vermicelli is flavored with cinnamon, rose water and sugar, briefly boiled in a pressure cooker, then topped with a slice of spiced omelet. This Gulf breakfast balances sweet and savory flavors and can be made in batches and frozen.
Put the vermicelli and water in the pressure cooker and close the lid. Once it starts to whistle, reduce the heat and cook for 3 minutes.
Release the pressure immediately, then stir in the granulated sugar, cinnamon and rose water.
Beat the eggs with the cardamom. Cook in the butter to make a thin omelet, then slice.
Spoon the sweet vermicelli onto plates and top with the omelet.
Do not overcook the vermicelli under pressure; it should be tender, not mushy. Contains gluten from the vermicelli, egg, and dairy from the butter.
Toz şekeri 3 kaşık yerine 5 kaşık koydum, benim için fazla tatlı oldu ve omletin tuzlu tadını bastırdı. Bir dahaki sefere 3 kaşıkta bırakacağım, kakule miktarını ise hiç değiştirmedim.
Şehriyeyi 3 dakika yerine 5 dakika pişirdim ama biraz fazla yumuşadı, düdüklü tencerede doğru süre nasıl ayarlanır? Omletin kakule kokusu şehriyeyle harika uyum sağladı, tam kahvaltılık bir tabak oldu.
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