The tastiest dish in the world is ready in a few minutes
Say wine, snacks or haute cuisine and the foodies of online food magazine FavorFlav know where to drink, how to eat and what to cook. This time our chefs serve you: the tastiest herb omelette.
Omelette for dinner? Yes, please! The word flavor bomb was probably invented when someone took their first bite of this kuku sabzi, because that's exactly how you describe this dish. Oh, and it’s also on the table in just a few minutes.
Forget everything you know about an omelet, this spicy Iranian omelet is not what you're used to. An omelet as you know it is mainly egg, to which other ingredients may have been added. With kuku sabzi, it's exactly the opposite.
In the herb omelet, there are a whole lot of herbs and relatively little egg. For four eggs, you use three whole bunches of herbs. And not those little sprigs you get at the supermarket, no, those large bunches that you find at the Turkish or Moroccan greengrocer. This gives you a very thick green mixture, where the egg mainly serves to bind everything together. Always season with a good pinch of salt.
Variations
In this recipe by Sabrina Ghayour, coriander, parsley, and dill are used, which is also the most classic combination. Ottolenghi replaces the dill with basil, and that is also delicious. As long as they are soft herbs, you can just vary freely. A few stalks of spring onion also work wonders. Just chop everything really finely, possibly with a food processor; you don’t want to choke on hard stems or large pieces of dill.
A little cheat to have this recipe on the table in a few minutes? Make small pancakes that you fry one by one in the pan. Those little ones are ready in no time and fit perfectly in a pita bread. Delicious with a sauce based on tahini and garlic. Mix it with Greek yogurt or water, and if you have some parsley left, you can also puree that through with an immersion blender. Or make the thick frittata as in this recipe, cut it into cubes, and serve it as part of a table full of mezze. That’s how it’s originally meant to be.
Toppings
Also nice: chop cucumber and tomato into cubes and mix with some chopped red onion and possibly cooked chickpeas (canned or not). Delicious as a fresh topping for the spicy omelet. Really, this fantastic vegetarian meal will immediately become part of your weekly routine after the first taste.
Ingredients
- 2 bunches of flat-leaf parsley (à 100 g)
- 2 bunches of coriander (à 100 g)
- 2 bunches of dill (à 100 g)
- 3 bunches of chives (à 20 g)
- 2-3 tbsp olive oil
- 2 bunches of spring onions, sliced
- 2 tsp turmeric
- 8 medium-sized eggs
- 2 tablespoons of flour
- 2 tbsp Greek yogurt
- 3 tsp baking powder
- freshly ground black pepper
- 2 tbsp sea salt, ground
- 3-4 heaping tbsp dried barberries or sour berries (e.g., Middle Eastern supermarket)
- 100 g walnuts, chopped
Here’s how to make it
Preheat the oven to 180 degrees. Finely chop all the herbs. If you are using a food processor, it’s best to do this in two batches. Heat a frying pan over medium heat, add the olive oil, and sauté the herbs and spring onions for a few minutes. Add the turmeric and cook for another 5 minutes. Transfer the herbs to a flat plate and let cool. Meanwhile, whisk the eggs, flour, yogurt, baking powder, and pepper and salt to taste into a smooth mixture. Gradually mix the slightly cooled herb mixture into the egg mixture, stirring well until all the herbs are combined. Fold in the sour berries and walnuts. Line a large baking dish with parchment paper so you can easily remove the frittata later. Pour the egg-herb mixture into it and bake for 35 to 40 minutes in the oven. Insert a knife into the center of the frittata. If there’s no raw egg sticking to the knife, the frittata is done. If not, return it to the oven for a few more minutes. Let cool and cut into cubes to serve.
