Kukuye sabzi

Kukuye sabzi

Herb omelette

By
From
The Complete Middle Eastern Cookbook
Serves
4-6
Photographer
Alan Benson

For this dish, the vegetables and herbs must be well washed and dried before chopping and measuring. The chopping can be done very speedily and efficiently in a food processor. Accurate measuring of greens is not essential to the success of this dish.

Ingredients

Quantity Ingredient
130g spinach, finely chopped
180g spring onions, finely chopped, including the green tops
1 small handful flat-leaf parsley, finely chopped
1 small handful coriander leaves, finely chopped
1 tablespoon dill, chopped
1 tablespoon tarragon, chopped, (optional)
2 tablespoons garlic chives, chopped
1 tablespoon plain flour
1 teaspoon salt
freshly ground black pepper, to season
8 eggs
60g ghee or butter
yoghurt and flat bread, to serve

Method

  1. Preheat the oven to 180°C.
  2. Combine the greens and herbs in a bowl. Season the flour with the salt and a good grinding of pepper, sprinkle over the greens and toss well.
  3. Break the eggs into a bowl. Beat until frothy, then pour over the greens. Stir well to combine.
  4. Melt the butter in a 23 cm round casserole dish or deep cake tin in the oven. Swirl the melted butter around the dish to coat the base and side, then pour in the egg mixture.
  5. Place in the oven, one shelf above the centre. Bake for 45–50 minutes, or until set and lightly browned on top. If insufficiently browned, place under a hot grill for a few seconds.
  6. Serve hot, cut into wedges, with yoghurt and flat bread.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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