My Taste Club

Balaleet brioche back at The Coffee Club

Aussie-born restaurant chain The Coffee Club has brought back ‘Balaleet Brioche Delight’ across its Dubai outlets due to popular demand.

The dessert, curated by Emirati food blogger Shaikha M Al Ali of ‘When Shaikha Cooks’, is a perfect combination of sweet, salty and a hint of spice. Taking a spin on French toast, this dish comprises a cinnamon toasted brioche filled with creamy Kiri cheese and topped with vermicelli, eggs and salted caramel, finished with a sprinkle of walnuts.

Balaleet*, the traditional Arabic dish made with sweet vermicelli and eggs, is very popular in this region, making it a breakfast staple in almost every household. Shaika M Al Ali collaborated with The Coffee Club to combine two very popular breakfast items and create the perfect dessert.

The Coffee Club will serve its unique take on balaleet all day –  and is best enjoyed with a hot cup of coffee.

Since opening its doors in Brisbane in 1989, The Coffee Club has become Australia’s largest home-grown café group with more than 360 cafés throughout nine countries, including here in the UAE.

Balaleet Brioche Delight AED 45
Balaleet, French toast, Kiri Cheese, Cinnamon

Branches at Al Wasl Vita Mall, Palm Jumeirah Golden Mile Mall and Dubai Airport Freezone Authority.

*You can find a traditional ballaleet recipe below…


  • 500 gms vermicelli
  • 1 tablespoon butter
  • 4 tablespoons powdered sugar
  • Juice of a freshly squeezed orange
  • 1 teaspoon orange blossom water (or rose water)
  • A few strands of saffron (or powder)
  • 2 tablespoons ground cardamom
  • 2 tablespoons ground cinnamon
  • 2 tablespoons ground ginger
  • 4 eggs
  • 2 tablespoons unsalted pistachios, crushed


  • 1. Cook the noodles in plenty of boiling salted water for 4 minutes, then drain.
  • 2. Melt the knob of butter in a pan, sear the drained noodles at medium heat for a few minutes, stirring occasionally.
  • 3. Add the orange juice and orange blossom water, powdered sugar and all the spices. Lower the heat and leave on low heat, stirring occasionally until all the liquid has been absorbed.
  • 4. Meanwhile, beat the eggs with a pinch of salt and cook the omelette.
  • 5. Serve the vermicelli with the omelette on top and sprinkle with crushed pistachios.

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