Balaleet by Manal Alalem

In a small bowl, place the saffron and rose water and set aside.

In a pot, place corn oil, heat on medium heat, add vermicelli, stir gently until dark golden color, add water, cover the pot, reduce heat and let vermicelli absorb all water and cook, then set aside to cool to room temperature.

Add raisins, saffron mixture, and some cardamom, then stir well.

Glue mixture: In a bowl, place one tablespoon of flour and add a little water to make a liquid dough for sticking the pastries.

Take a sheet of dough, place some vermicelli on the corner, roll the dough to make a roll and seal the edges well.

For frying: In a frying pan, heat corn oil, then add a few balaleet rolls, fry gently until golden, then place in syrup for a few seconds and serve.