Coucou sabzi (thick herb, vegetable and egg pancake)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Parsley, fresh; finely chop |
| ;prefer flat leaf parsley | ||
| ¼ | cup | Scallions; finely chopped |
| ¼ | cup | Leeks; finely chopped |
| ¼ | cup | Romaine Lettuce; finely chop |
| ¼ | cup | Dill, fresh; finely chopped |
| ;or 2 tbs. dried dill weed | ||
| ¼ | cup | Mint, fresh; finely cut or |
| ;2 tbs. crumbled dry mint | ||
| 1 | teaspoon | Oregano |
| ¼ | teaspoon | Turmeric |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Black pepper; freshly ground |
| 6 | Egg | |
| 2 | tablespoons | Olive oil |
| ⅓ | cup | Olive oil |
Directions
Combine the parsley, scallions, leeks, lettuce, dill, mint, oregano, turmeric, salt and pepper in a deep bowl. Add the eggs and 2 tablespoons of the oil and beat vigorously with a fork to combine them. Taste for seasoning.
In a heavy 10 inch skillet, heat the remaining ⅓ cup of oil over moderate heat until a light haze forms above it. Pour in the herb and egg mixture, spread it out evenly with a spatula. Cover and cook over low heat for 8 to 10 minutes until the edges are fairly firm but the center is still moist. run a knife around the circumference of the pan to free the pancake, then cut it into a 4 pie-shaped wedges.
Cook uncovered for 1 or 2 minutes more, shaking the pan back and forth gently.
When the center or the pancake is firm but still slightly moist, cover the skillet with a flat plate and, grasping the plate and skillet firmly together, invert them and turn the pancake out on the plate. Then carefully slide the pancake back into the pan. Cover again and cook for 4 to 5 minutes more to brown the underside. Slide out of the pan to a serving plate and serve hot or cold.
69 of 116
Time Life Series: Middle Eastern Cooking, "circa 69" MMed by: earl.cravens@...
Submitted By EARL CRAVENS On 02-25-95