a popular Emirati dish but all Gulf countries have a similar version yet with
various names. The mixture of sweets accompanied by eggs may seem strange to
those who have never had it but this quite normal throughout Gulf countries and
has been popular even with early Bedouins. The taste is very nice and one that
will surely win you over.
3-6 tablespoons butter
1/2 cup + 2 tablespoons sugar
orange blossom water or rose water
1. In a
saucepan on high heat add 1 tablespoon of butter. Add vermicelli and boil,
strain when almost cooked.
2. In another
saucepan on medium head add 2 tablespoons of butter, sugar, orange blossom or
rose water and vermicelli, mix. Add cardamom and ginger, mix well. Reduce heat
to low. Cover and steam until water is absorbed.
in a small skillet on medium heat add 1/2 tablespoon of butter when melted add
eggs. Cook until golden then flip and cook remaining side.
4. Place the
vermicelli mixture onto a serving platter, add sliced omelet and sprinkle with
also omit the eggs and add 1/4 cup sultanas before steaming.