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    You are in: Home / Recipes / Middle-Eastern Herb Omelette Recipe
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    Middle-Eastern Herb Omelette

    Middle-Eastern Herb Omelette. Photo by Alskann

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Engrossed's Note:

    This is from "Herbs and Spices the Cook's Reference" by Jill Norman. This substantial omelette, something like a Spanish tortilla, is called a kookoo in Iran and eggah in the Arab countries. A tablespoon of barberries can be added to the filling. The omelette can be baked or cooked on top of the stove.

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    Units: US | Metric


    1. 1
      If you intend to bake the omelette, heat the oven to 350F (180C).
    2. 2
      Discard the coarse stems from the parsley, dill, and cilantro, and chop these herbs with the chives, lettuce and spinach.
    3. 3
      Combine with zucchini, scallions and walnuts.
    4. 4
      Crush the saffron in a small mortar and stir in 2 tsp warm water.
    5. 5
      Beat the eggs well, add the saffron liquid, salt and pepper. Stir into the herb mixture.
    6. 6
      To bake the omelette:.
    7. 7
      Butter a shallow baking dish, pour in the mixture, and bake for 45-50 minutes, until the omelette has a golden-brown crust.
    8. 8
      To cook omelette on the stove-top:.
    9. 9
      Heat butter in a frying pan, coating it well on the bottom and sides, pour in the mixture, and cook over low heat for about 25 minutes.
    10. 10
      Turn the omelettte by reversing it onto a plate held over the pan, and cook the other side for 10-15 minutes.
    11. 11
      Serve hot or at room temperature, cut in wedges, with a bowl of thick yogurt.

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    Ratings & Reviews:

    • on March 20, 2010


      Delicious. I used everything but the optional zucchini as I didn't have any. I think I would prefer it without the walnuts and saffron so that is how I shall make it next time insha Allah. The only change I made was added some dried chives rather than fresh as they were all I had. I served it with Balkan (thick) yogurt which was surprisingly a very good accompaniment. Made for NA*ME Tag! Come play!!

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    • on October 19, 2007


      This was very nice! I love all the veggies! I did not add the walnuts because my kids don't like tem. My son really enjoyed this, I sprinkled a little cheese on his piece. Made this on the stove top. I will definitely make this again.

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    • on October 08, 2007


      Hmmmmm....this was not what I expected, but it was VERY delicious! Just the right mix of herbs, the subtle taste of saffron. I diced up some zucchini which retained just the right amount of crunchiness. The only change I made was to substitute pinenuts for the walnuts. (DH doesn't like walnuts). I garnished it with the yogurt and some diced tomato. It was simple to make - I used the stovetop method. Cooking it in the oven would be even simpler. This was a satisfying meal that filled me up, and left me wanting more --- just because it tasted so good. Thanks for another winner!

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    Nutritional Facts for Middle-Eastern Herb Omelette

    Serving Size: 1 (754 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 489.7
    Calories from Fat 221
    Total Fat 24.6 g
    Saturated Fat 7.6 g
    Cholesterol 332.5 mg
    Sodium 231.7 mg
    Total Carbohydrate 43.5 g
    Dietary Fiber 23.6 g
    Sugars 16.5 g
    Protein 40.1 g

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