Eggah bi Ferakh wa Rishta

• 2 quarts chicken stock (see page 143) (or you may use 2 bouillon cubes)
• Salt
• 12 ounces dry tagliatelle, broken with your hands into small pieces
• 4 eggs, lightly beaten
• 12 ounces cooked and boned chicken, cut into small pieces
• 1 teaspoon cardamom seeds or powder
• Salt and pepper
• 2 tablespoons butter or oil
• 2 tablespoons chopped flat-leaf parsley

1. Bring the chicken stock to the boil, adding a little salt.
2. Put in the noodles or tagliatelle and cook until only just tender, then drain.
3. Beat the eggs in a large bowl.
4. Add the chicken, noodles, and cardamom seeds or powder.
5. Season with salt and pepper, and mix well.
6. Heat the butter or oil in a large, preferably nonstick skillet.
7. Pour in the egg mixture and cook over very low heat for about 25 minutes, or until it is set and only the top is runny.
8. Dry and brown the top under a hot broiler.
9. Turn out onto a serving dish, and serve garnished with chopped parsley.
10. Alternatively, you can bake the dish in a preheated 350F oven for about 3045 minutes, or until firm and lightly browned on top.

chicken stock, salt, tagliatelle, eggs, chicken, cardamom seeds, salt, butter, flatleaf

Taken from www.epicurious.com/recipes/food/views/eggah-bi-ferakh-wa-rishta-373321 (may not work)