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What You Need:
(To Serve: 4 - 6)
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2 cups washed and finely chopped fresh spinach
1½ cups finely chopped scallions, including green tops
½ cup finely chopped parsley
½ cup finely chopped fresh coriander
1 tablespoon chopped dill
2 tablespoons chopped garlic chives or regular chives
1 tablespoon all-purpose flour
1½ teaspoons salt
½ teaspoon ground fenugreek
1 teaspoon freshly ground black pepper
Ground cumin to taste
8 eggs
1 tablespoon ghee or butter
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Translate this recipe:
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| How To Cook: |
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1. In a bowl, combine the spinach with the scallions and green herbs. In another bowl, mix the flour with the salt, fenugreek, pepper, and cumin to taste. Toss well and sprinkle over the greens.
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2. Beat the eggs until frothy and pour over the greens. Mix well.
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3. Heat the ghee or butter in a 10-inch frying pan and swirl to coat the sides. Pour in the egg mixture, and cook over medium low heat for about 5 minutes.
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4. Then place it under a hot broiler. Cook until the center sets up, about 5 minutes, and is lightly browned. Tilt and slide onto a serving platter
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5. Serve hot, cut in wedges, with yogurt and flat bread. Also good served cold.
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NOTE:
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Vegetables and herbs must be well washed and dried before chopping and measuring. Chopping can be done very speedily and efficiently in food processor. Accurate measuring of the greens is not essential to success of the dish.
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