• Vermicelli 450.0 g
  • Butter 30.0 g
  • Ghee 20.0 g
  • Icing sugar 60.0 g
  • Orange juice 80.0 ml
  • Saffron strands 15.0 pc
  • Cardamom, powder 4.0 g
  • Cinnamon powder
  • Ginger powder 5.0 g
  • Rose water 5.0 ml


  • Butter 20.0 g
  • Eggs 20.0 pc


  • Orange juice 80.0 ml
  • Icing sugar 40.0 g
  • Saffron strands 15.0 pc
  • Halloumi cheese, sliced grilled 300.0 g
  • Pistachios toasted 30.0 g
  1. Balaleet:


    • Boil 100g of vermicelli in water till soft, then remove.
    • In a pan melt the butter, then add the cooked vermicelli and 40g of sugar, toast slightly. Add orange juice, Knorr Lime Seasoning Powder, rose water and saffron, then cook till liquid is absorbed, add the spices and mix through.


    • Blanch the remaining vermicelli 350g in warm water for a few seconds just to soften, remove and pat dry then shape into a nest.
    • Brush the vermicelli nest with the ghee, toast in the oven at 160°C till golden and slightly crispy. Remove from oven and dust with remaining sugar.
  2. Eggs:

    • Melt the butter in a pan and fry the eggs on medium heat till cooked then season with Knorr Aromat Seasoning.
  3. Garnish:

    • Add saffron, orange juice, Knorr Lime Seasoning Powder and sugar to a pot and simmer to make a syrup.
    • Plate the soft vermicelli in the nest shaped vermicelli, top with eggs and grilled halloumi, finish with saffron syrup and pistachios.