This is a delightful combination of something salty and something sweet which can be quite exotc, especially with a little spice added to enlighten the dish.
This is usually made and eaten in the morning, late afternoon or evening and is a great favourite with children.

1 pkt rice vermicelli noodles or
1 pkt plain vermicelli noodles
3/4 cup sugar
2 tablespoons rose water
1/2 teaspoon saffron
1 teaspoon ground ginger

Omelette:

6 eggs
1/4 cup cold water
1/2 teaspoon salt
3 tablespoons samen (oil)

Boil vermicelli in 6 cups boiling water. When done, drian in a colander. Put samen (oil) into a pot and melt over a medium heat, add noodles and sprinkle cardamom, sugar and saffron over the top. Drizzle rose water over all and steam on a low heat for 15 minutes.
When nearly done, make the omelette in the usual fashion, turn the noodles onto a plate and arrange omelette over the top. Serve immediatley.

From the book "The Complete United Arab Emirates Cookbook"
by Celia Ann Brock- Al Ansari
Copyright © 1994 by Celia Ann Brock-Al Ansari