Recipe - Kukuye Sabzi (Herb Omelet)

JUDI M. PHELPS
2 cup Spinach; finely chopped
1 One half cup Green onions; finely
chopped
One half cup Parsley; finely chopped
One fourth cup Coriander; chopped
1 tablespoon Dill; chopped
1 tablespoon Tarragon; chopped
2 tablespoon Tareh (garlic chives);
chopped
1 tablespoon Flour
;salt
Freshly ground black pepper
8 Eggs
One fourth cup Ghee or butter

Vegetables and herbs must be well washed and dried before chopping and
measuring. Chopping can be done very speedily and efficiently in a food
processor if desired. Accurate measuring of greens is not essential to
success of this dish.

Combine greens in a bowl. Mix flour with 1 teaspoon salt and pepper to
taste and sprinkle over greens, then toss well. Beat eggs until frothy and
pour over greens. Stir well to combine and adjust seasoning. Heat butter in
a 9inch round casserole dish or deep cake pan in a moderate oven. Swirl to
coat sides and pour in egg mixture.

Bake in a moderate oven, one shelf above center, for 4550 minutes until
set and top is lightly browned. If insufficiently browned when set, place
briefly under a hot grill. Serve hot, cut in wedges, with yogurt and flat
bread. Also good served cold. Serves 4. Source: The Complete Middle East
Cookbook by Tess Mallos.

Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini