One weekend a few weeks ago, we went camping in the desert.
And boy was it fun!
It’s been many years since we have last camped in the desert.
—-
I have been nagging my mother to teach me how to make Balaleet (sweet vermicelli) but we’ve both been busy and today we finally made it.
Today, I can proudly say that I have learned to make my first Emirati dish!!
—-
My cousin who is also my brother in law did a superb job with the preparations of the camp!
Everyone was extremely impressed!
There were 6 tents in total. 1 was for storage, the other was a kitchen and the rest was divided among us to sleep in. There was a sitting area made from palm fronds and scaffolding! (Pretty creative I must say)
Did I mention the two portable toilets? One for the men and one for the women!
We woke up with the crack of dawn… saw the sun rise… cooked on wood and enjoyed the smell of it burning… grilled some kebabs for dinner… we chatted through the chilly night under a the Ghaf trees… and went to bed peacefully…
Well not really peacefully… every tiny sound would wake me up… frightened it might be some kind of insect crawling to get my boys… or the famous donkey who’d pass by whenever it smelled some food!
My mother made Khemeer for breakfast. It’s my favorite Emirati bread. Not quite easy to make though.
Friday was when the rest of the family came for the day. My mother and aunt made Meshwi (Full roasted baby goat marinated in saffron, stuffed with boiled eggs, lentils, raisins and more), and Saloonat Laham (Goat stew with vegetables and spices) and everything was extremely delicious!
Before lunch some camels passed by looking for some leftovers and they also came to bid us farewell the next morning! 
—-
I bonded with thelostdot over this weekend like the old days when we were younger and we used to chat endlessly together. It felt very good. I have missed our days and our friendship!
—-
Before we knew it… it was over and Saturday has arrived… we packed our stuff and left. The camp is still waiting for our return. Hopefully soon before the weather starts heating up so fast!
Balaleet
INGREDIENTS
1 (500g) Pack Vermicelli
4 Cups Sugar,Divided
1 1/2 Liter Water
1/4 Cup Sunflower Oil
1 Cup Finely Chopped Onions
1/4 Cup Dehen (you can use clarified butter or ghee)
4 Eggs, Beaten
A Pinch of Saffron
1 1/2 TBS Ground Cardamom
METHOD
1. Over medium heat, pour the water into a large pot. Add 2 cups of sugar and oil and let it boil.
When it starts boiling add vermicelli. Cook the vermicelli for about 2 minutes. (until it’s done. You don’t want it to be mushy) Remove from the heat. Strain vermicelli in a colander and allow to rest. Sprinkle with remaining 2 cups of sugar and toss.
2. In another saucepan, fry the onions with the dehen or ghee until golden in color. Reserve 1/4 cup of the fried onions and set aside. Add the eggs to the remaining onions in the saucepan. Let it scramble. Once done, crumble the eggs into medium sized morsels. Sprinkle 1/2 TBS of Cardamom and the saffron then toss.
3. Add the vermicelli to the egg mixture. Mix with the eggs, then add the reserved onions and remaining cardamom. Mix well (making sure not to mush the balaleet)
4. Preheat the oven to 100C. Cook the balaleet for around 10-15 minutes. Serve hot.
