| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Chinese | Egg, Persian | 1 | Servings |
INGREDIENTS
| 6 | T | Oil |
| 4 | c | Chopped fresh parsley |
| 4 | c | Chopped scallions, white and |
| green parts | ||
| 1 | c | Chopped fresh Chinese |
| parsley | ||
| 4 | Green lettuce leaves | |
| chopped | ||
| 1 | t | Baking soda |
| 1 | T | Flour |
| 3/4 | t | Salt |
| 1/4 | t | Pepper |
| 1/2 | t | Turmeric |
INSTRUCTIONS
I usually add 2 tablespoons of barberries(zereshk), similar todried cranberries, and 2 tablespoons chopped walnuts to this dish. Preheat the oven to 350 degrees. Heat 3 tablespoons of the oil in a large skillet. Add the chopped parsley, scallions, Chinese parsley, dill and lettuce and saute until the greens are wilted. Remove from the heat. When the greens are cool, mix them with the eggs, baking soda, flour, salt, pepper, turmeric and cinnamon in a large bowl. Add the barberries and walnuts if using. Beat with an electric hand mixer for 3 minutes. Pour 2 tablespoons of the remaining oil into a 10-inch round ovenproof dish and place in the oven. When the oil is hot, remove the dish and fill with the greens mixture, smoothing the top. Bake, uncovered, for 35 to 45 minutes. Remove the kookoo from the oven and slice into 8 wedges. To give the sides an even color, heat the last tablespoon of oil and fry the wedges on all sides Makes 8 servings. Recipe by: Washington Post Posted to MC-Recipe Digest by Walt Gray <waltgray@mnsinc.com> on Mar 18, 1998
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