Thin vermicelli is sweetened with cinnamon, rose water and sugar and briefly cooked in a pressure cooker, then topped with a slice of spiced omelette. This Gulf breakfast, which can be made in large batches and frozen, stands out for its sweet-savoury balance.
Put the vermicelli and water in the pressure cooker, close the lid, and once it starts hissing, cook over low heat for 3 minutes.
Release the pressure right away and stir the sugar, cinnamon and rose water into the vermicelli.
Whisk the eggs with the cardamom and cook into a thin omelette in butter, then slice.
Divide the sweet vermicelli among plates and top with the omelette slices to serve.
Do not overcook the vermicelli in the pressure cooker; it should stay soft but not mushy. Allergens: contains gluten (vermicelli), egg, milk and dairy (butter).
If rose water is unavailable, simply leave it out; the flavour stays a bit simpler, but the cinnamon and cardamom still keep it balanced.
Admin DadaGastro · verified in test kitchenToz 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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