Middle-Eastern Herb Omelette
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.
- Ready In:
- 5 ounces fresh flat-leaf parsley, leaves chopped
- 5 ounces fresh dill, leaves chopped
- 2 ounces fresh cilantro, leaves chopped
- 1 bunch fresh chives, chopped
- 3 -4 lettuce leaves, chopped
- 3 -4 spinach leaves, chopped
- 2 small zucchini, chopped (optional)
- 4 scallions, chopped (green onions)
- 1⁄4 cup walnuts, chopped
- 1 pinch saffron thread
- 6 eggs, beaten
- salt & freshly ground black pepper, to taste
- 2 tablespoons butter
- thick yogurt, to serve
- If you intend to bake the omelette, heat the oven to 350F (180C).
- Discard the coarse stems from the parsley, dill, and cilantro, and chop these herbs with the chives, lettuce and spinach.
- Combine with zucchini, scallions and walnuts.
- Crush the saffron in a small mortar and stir in 2 tsp warm water.
- Beat the eggs well, add the saffron liquid, salt and pepper. Stir into the herb mixture.
To bake the omelette:
- Butter a shallow baking dish, pour in the mixture, and bake for 45-50 minutes, until the omelette has a golden-brown crust.
To cook omelette on the stove-top:
- 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.
- Turn the omelettte by reversing it onto a plate held over the pan, and cook the other side for 10-15 minutes.
- Serve hot or at room temperature, cut in wedges, with a bowl of thick yogurt.
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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!!Reply
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!Reply