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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pot, bring enough water to boil for the vermicelli. | 2. 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. | 3. Once the water starts to boil, add the vermicelli and cook for just 3-4 minutes and then drain. Place back into pot. | 4. 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. | 5. 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. | 6. In a large serving dish, spread the vermicelli and top with the egg omelet. | 7. Enjoy! It is very delicious! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vermicelli	2	cups		1204.0841	254.9429	35.7862	4.4396
cooking oil	2	tablespoons		-	-	-	-
ghee	1/4	cup		-	-	-	-
sugar	2/3	cup		537.32	134.3973	0.0	0.0
cardamom powder	2	tablespoons		-	-	-	-
saffron	2	generous		-	-	-	-
rose water	1/2	cup		0.0	0.0	0.0	0.0
egg	4		beaten	286.0	1.44	25.12	19.02
salt	3/4	teaspoon		-	-	-	-
black pepper	1	pinch		0.3608	0.0919	0.0149	0.0047

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.