| 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 |
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 |
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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