Persian Herb Omelette Kuku
- 2 leeks
- 2 bunches flat leaf parsley
- 3 bunches cilantro
- 2 bunches scallions
- dill (dried or fresh)
- 1 bunch Baby Spinach or 1/2 bunch regular fresh spinach
- 2 -3 eggs
- olive oil
- salt
- pepper
- cumin
- turmeric
- ground coriander
- coriander seed, if you can find them
- Clean and dry all the fresh herbs well.
- Chop up all the herbs (this recipe makes enough to freeze a lot of the herbs in a large tupperware for future use.
- In a medium size mixing bowl combine herbs - fill bowl almost halfway.
- Add a few shakes of each spice (be careful not to overdo the cumin. I go heavy on the coriander (both forms- ground and seeds).
- Gently mix in 2 eggs with the herbs.
- Add olive oil to the bottom of a large teflon frying pan (I also add some more spices to the oil).
- Put mixture of herbs and eggs (it looks very green and not very eggy at all) into the pan and flatten to an omelette shape. I like to make it very thin so it cooks very well throughout.
- Cook until brown and flip - I usually slide it onto a plate and then add a little more oil to the pan and flip the omelette from the plate to the pan to finish browning the other side.
- When browned slide Kuku onto a plate add some salt if preferred and serve with pita bread. Good with plain yogurt too. Healthy and delish! Enjoy! My friends love when I make this for them.
leeks, flat leaf parsley, cilantro, bunches scallions, dill, fresh spinach, eggs, olive oil, salt, pepper, cumin, turmeric, ground coriander, coriander
Taken from www.food.com/recipe/persian-herb-omelette-kuku-222125 (may not work)