*  Exported from  MasterCook  *

                       KUKUYE SABZI (HERB OMELET)

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Cheese/eggs

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       -JUDI M. PHELPS
  2       c            Spinach -- finely chopped
  1 1/2   c            Green onions -- finely
                       -chopped
    1/2   c            Parsley -- finely chopped
    1/4   c            Coriander -- chopped
  1       tb           Dill -- chopped
  1       tb           Tarragon -- chopped
  2       tb           Tareh (garlic chives)
                       -chopped
  1       tb           Flour
                        -- salt
                       Freshly ground black pepper
  8                    Eggs
    1/4   c            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 9-inch 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
 45-50 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.
 [email protected] or [email protected]



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