Oliver Ephgrave

Nov 24th 2020

To celebrate UAE National Day on 2 December, DXB’s very own Emirati restaurant, S34, has shared its recipes for balaleet and chebab, two of the nation’s favourite breakfast dishes. Make them yourself or enjoy at the vibrant restaurant near Gate C30 in Terminal 3.


With sweet noodles, aromatic spices and egg, balaleet is a breakfast staple throughout the Gulf region.


400g vermicelli noodles
110g sugar
50g ghee
1 onion, chopped
1g cardamom powder
1g saffron
3 eggs
Springs onions to garnish (optional)


1. Cook the noodles with 1 tablespoon of ghee in boiling water for 2 minutes.
2. Drain the noodles into a bowl and add the sugar while still hot.
3. In an ovenproof dish or pan, fry the onions with 2 tablespoons of ghee.
4. Add the eggs to the onions. The eggs can be scrambled or set like an omelet.
5. Stir the cardamom and saffron into the bowl with the noodles, then transfer to the dish.
6. Place in the oven on a medium heat for 5 minutes.
7. Keep the pot closed until the liquid evaporates.


Why settle for a plain pancake when the Arabian version is so much tastier. Chebabs can be served with molasses, sugar, cheese or honey.


500g flour
450g water
20g yeast
20g sugar
1 egg
5g salt
2g cardamom powder
1g saffron
15g baking powder
50g ghee


1. Mix all the ingredients, except the egg, to form a batter.
2. Heat a frying pan and spread with ghee.
3. Add the egg to the mix.
4. Pour a big scoop of batter onto the pan and leave for a few seconds before flipping.
5. Cook the chebab until it turns brown. Traditionally chebabs are handled with a long spoon called a mehmas.
6. Smear with ghee and serve.

Located near Gate C30 in Terminal 3, S34 showcases the best of Emirati cuisine, with a 21st century spin on traditional dishes.