Balalit Saweeya Or Seviyan Sweet Vermicelli Breakfast Food

(BALALIT, SAWEEYA OR SEVIYAN) SWEET VERMICELLI BREAKFAST

(Balalit, Saweeya or Seviyan) Sweet Vermicelli Breakfast image

A gluten-free tasty sweet breakfast or dessert made especially during the month of Ramadan in the Arabian Gulf - Kuwait, UAE, Oman... Sometimes made with onion and egg. Originally published on http://arabicbites.blogspot.com.

Provided by UmmBinat

Categories Breakfast

Time 43m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

450 g rice vermicelli
1 cup sugar
2 -3 teaspoons ground cardamom
3 tablespoons rose water or 3 tablespoons orange blossom water
2 tablespoons olive oil (may use butter)
1 pinch saffron
3 liters water

Steps:

Place vermicelli on oven trays under broiler until golden brown. Watch carefully. May need turning to colour all.
Remove from oven and cook in 3 liters of boiling water for precisely 3 minutes.
Drain and set aside.
In a large pan mix the other tbls oil or butter with sugar, cardamom, saffron, and rose water stirring over medium heat.
Add the vermicelli, stirring to combine, let it cook over very low heat for 1/2 hour.
Serve warm.

Nutrition Facts : Calories 666, Fat 7.5, SaturatedFat 1.1, Sodium 228.2, Carbohydrate 144.4, Fiber 2.1, Sugar 49.9, Protein 4

BALALEET - VERMICELLI AND EGG OMELET

Balaleet - Vermicelli and Egg Omelet image

Found on Emiratican Kitchen . The intro says: This is an unusually delicious salty and sweet breakfast dish that is enjoyed on a regular basis. This is also traditionally served on the Eid holidays along with boiled garbanzo beans and boiled black-eye peas. Along with the salty-sweet taste your taste buds will be tickled with the cardamom spice. It is very interesting to eat this for the first time because you think it will not be delicious but it will soon become a favorite of yours too. Posted exactly as written.

Provided by Annacia

Categories Breakfast

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 cups vermicelli
2 tablespoons cooking oil
1/4 cup ghee (or a mixture of 2 tablespoons butter and 2 tablespoons cooking oil)
2/3 cup sugar
2 tablespoons cardamom powder
2 generous pinches saffron (soaked in the rose water listed below)
1/2 cup rose water
4 eggs, beaten
3/4 teaspoon salt
1 pinch black pepper

Steps:

In a large pot, bring enough water to boil for the vermicelli.
Meanwhile, in a wok, or wide pan, heat the 2 tablespoons of cooking oil and add the vermicelli. With a wooden spoon, constantly stir the vermicelli so it won't burn. Lightly fry the vermicelli until it is a dark, golden brown color. Remove the wok from the heat.
Once the water starts to boil, add the vermicelli and cook for just 3-4 minutes and then drain. Place back into pot.
In another pot, heat the ghee and add the sugar and cardamom powder along with the saffron rose water. Cook until the sugar melts and then pour over the cooked vermicelli. Cover the pot with a lid to keep warm.
In a pan make an omelet. Heat about 3 tablespoons cooking oil and then when very hot add the beaten eggs. Tip the pan around to spread the uncooked egg. When dry on top, turn the egg omelet over and cook for one minute more.
In a large serving dish, spread the vermicelli and top with the egg omelet.
Enjoy! It is very delicious!

Nutrition Facts : Calories 385.9, Fat 24.8, SaturatedFat 10.6, Cholesterol 219.4, Sodium 508.3, Carbohydrate 36.1, Fiber 1, Sugar 33.5, Protein 6.7

SEVIYAN - SWEET ASIAN VERMICELLI (TOASTED)

Seviyan - Sweet Asian Vermicelli (Toasted) image

There are many, many versions of Seviyan (& spelling), you will find it differs from house to house & of course there are regional variations. Seviyan is the name of the toasted vermicelli used to make sweets aswell as savoury dishes in countries such as Pakistan & India. It is eaten throughout the year but comes into it's own during Ramadan. This is great fro Suhor (the morning meal before dawn) or as a desset after Iftar (the evening meal). I also like to make this a little drier & reduce the sugar somewhat. Recently I discovered that it's fun to swap the almonds & pistachios for a handful of prepared 'tropical fruit & nut mix' like you find in the health food shops & supermarkets). Seviyan is easy to find in most Asian supermarkets as well as the international isle in your regular supermarket - where it'll be sold as Pakistani Vermicelli. I most recently bought mine from Tesco in the UK - 2 packs for 50p

Provided by Um Safia

Categories Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 -5 tablespoons sunflower oil (you can use vegetable or canola too)
7 ounces toasted vermicelli (Seviyan)
2 cups whole milk (I use semi skimmed)
1/2 cup sugar (you can reduce the amount to a 1/4 cup)
8 -10 whole green cardamom pods
4 tablespoons slivered almonds
20 shelled and sliced pistachios

Steps:

Place oil in a medium sauce pan, break the vermicelli into inch-long pieces (I find it easy to lay on a chopping board & slice with a large chefs knife) and add to the pan.
Cook the vermicelli over a medium heat, stirring occasionally. When the vermicelli has browned to a walnut colour - about 5 minutes, add the milk and almonds.
Gently bash the cardamom pods with a rolling pin or bottom of a heavy pan to release the seeds. Add the seeds to the cooking pan & add the sugar.
Cover and cook for 20 to 25 minutes over medium heat. The vermicelli will begin to soak up the milk. Check every 5 minutes to see how much milk has been absorbed & be careful to stir occasionally.
When the milk is almost completely absorbed, turn the heat as low as will go & cook with the lid off for around 10 minutes or until the noodles are separated.
Serve warm in small bowls topped with the pistachios. To make this a creamy dessert, you can also spoon over a little single cream or evaporated milk!
(If using the mixed fruit & nut add half of it at the time when the almonds are added & the remainder to decorate like the pistachios).

MUZAFFAR SEVIYAN (SWEET VERMICELLI WITH CARDAMOM)

Muzaffar Seviyan (Sweet Vermicelli With Cardamom) image

Desserts made with seviyan - toasted vermicelli noodles - are popular all over South Asia. Sumayya Usmani, who writes the food blog My Tamarind Kitchen, remembers eating this particular dish, Muzaffar Seviyan, every year in Pakistan, where she grew up, to celebrate Eid al-Fitr, the feasting holiday that signifies the end of Ramadan. Toasting the broken noodles in butter until they smell nutty is the key to the dish's depth; the next layer of flavor comes from cooking them in spice-scented milk or syrup; finally, nuts and dried fruit provide crunch and chew.

Provided by Julia Moskin

Categories pastas, dessert

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

4 to 5 green cardamom pods
1/2 teaspoon saffron
2 tablespoons ghee, clarified butter or high-fat butter
1/2 cup chopped pistachios, plus 1 tablespoon whole pistachios
6 ounces vermicelli noodles, broken into 1-inch pieces (about 1½ cups)
1 cup sugar
2 tablespoons sweetened or unsweetened flaked coconut, for serving
1 tablespoon raisins, for serving
1 tablespoon slivered almonds, for serving
1 cup khoya (thickened milk solids) or heavy cream, for serving

Steps:

Crush cardamom pods with a mortar and pestle or the side of a chef's knife and remove seeds (discard husks).
Bring 2 cups water to a boil in a small saucepan. Remove 1 tablespoon of boiling water and use it to steep the saffron. Keep remaining water hot.
Heat the ghee in a wok or large skillet over medium-high. Add chopped pistachios and cardamom seeds and stir-fry until the cardamom is fragrant and the pistachios begin to lightly brown, about 1 minute. Reduce heat to medium and add vermicelli. Cook, stirring constantly, until vermicelli is browned and toasted, 3 to 4 minutes.
Reduce heat to medium low and add boiling water and steeped saffron. Cook, stirring occasionally, until vermicelli is tender and all the water is absorbed, about 8 minutes.
Stir in sugar until dissolved and cook 2 minutes more. Serve warm topped with the coconut, raisins, almonds, whole pistachios and khoya.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 4 grams, Carbohydrate 42 grams, Fat 7 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 2 milligrams, Sugar 26 grams, TransFat 0 grams

MY FAVOURITE SWEET TOASTED VERMICELLI FOR RAMADAN

My Favourite Sweet Toasted Vermicelli for Ramadan image

I do have another recipe for Seviyan posted, but that is a creamier more dessert like dish. I prefer this one as it is not as sweet & is brilliant for Suhor (the meal before dawn). Seviyan is the name of the toasted vermicelli used to make sweets aswell as savoury dishes in countries such as Pakistan & India. It is eaten throughout the year but comes into it's own during Ramadan. You can buy Seviyan / toasted vermicelli at most Asian stores & you can find it in the international isle of the larger supermarkets. Otherwise you can toast your own fine vermicelli in the oven! The fruit & nuts I refer to is the tropical dried fruit & nut mix you buy which typically has coconut, papaya, pineapple, banana, raisins & peanuts. If you don't want to use this then you can use slivered almonds & roughly chopped pistachios instead.

Provided by Um Safia

Categories Breakfast

Time 37m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

200 g toasted vermicelli (Seviyan)
1/4 cup sugar
1/2 cup pre packaged mixed nuts and dried fruit
2 teaspoons ground cardamom
2 tablespoons rose water
1 tablespoon ghee
1 pinch saffron

Steps:

Break the vermicelli in half. Place the ghee, rose water, sugar, cardamom & saffron in a large pan. Heat through gently then add the vermicelli.
Mix very well to coat thoroughly & to break up a little. Cook on as low heat as possible for approx 25-30 minutes or until the vermicelli is glossy & has absorbed everything.
At this point, stir in the mixed fruit & nuts. Serve.

Nutrition Facts : Calories 266.1, Fat 4, SaturatedFat 2.1, Cholesterol 8.2, Sodium 3.5, Carbohydrate 50.7, Fiber 1.9, Sugar 13.8, Protein 6.7

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Balalit Saweeya Or Seviyan Sweet Vermicelli Breakfast Food

(BALALIT, SAWEEYA OR SEVIYAN) SWEET VERMICELLI BREAKFAST

A gluten-free tasty sweet breakfast or dessert made especially during the month of Ramadan in the Arabian Gulf - Kuwait, UAE, Oman... Sometimes made with onion and egg. Originally published on http://arabicbites.blogspot.com.

BALALEET - VERMICELLI AND EGG OMELET

SEVIYAN - SWEET ASIAN VERMICELLI (TOASTED)

MUZAFFAR SEVIYAN (SWEET VERMICELLI WITH CARDAMOM)

MY FAVOURITE SWEET TOASTED VERMICELLI FOR RAMADAN

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