| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Iranian |
Cheese/eggs, Iranian |
4 |
Servings |
INGREDIENTS
|
|
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 |
T |
Dill, chopped |
| 1 |
T |
Tarragon, chopped |
| 2 |
T |
Tareh, garlic chives |
|
|
chopped |
| 1 |
T |
Flour |
|
|
salt |
|
|
Freshly ground black pepper |
| 8 |
|
Eggs |
| 1/4 |
c |
Ghee or butter |
INSTRUCTIONS
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. jphelps@shell.portal.com
or jphelps@best.com From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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