Loaded with fresh herbs and dried barberries (available in specialty stores), this egg cake can be served hot or at room temperature.
|3||cups chopped fresh parsley|
|2||cups chopped fresh dill|
|2||cups chopped fresh cilantro|
|2||bunches scallions, trimmed and chopped|
|1||leaf romaine lettuce, chopped|
|1/2||cup dried barberries (optional)|
|1/2||cup chopped walnuts (optional)|
|2||teaspoons dried mint|
|1||teaspoon baking soda|
|1||tablespoon canola oil|
|Salt, to taste|
2. Break the eggs directly into the herb mixture. Stir well, sprinkle the flour and baking soda on top. Stir well again.
3. In a large, nonstick skillet, heat the oil over medium-low heat. Sprinkle a little salt into the pan to help prevent sticking. When the oil is hot, spread the egg mixture in the pan, pressing it to compact it a bit and help it fit. It should form a cake about 2 inches thick, covering the bottom of the pan.
4. Let the egg mixture cook over medium-low heat for 10 to 15 minutes until the bottom is browned and the mixture is set nearly all the way through. (If it is browning too quickly, lower the heat.)
5. Place a large plate over the pan. Carefully invert the cake onto the plate, then slide it back into the pan, cooked side up.
6. Continue cooking over low heat for 5 to 10 minutes or until the underside is browned and the kookoo is firm and set. Slide the kookoo onto a serving platter. Eat hot or at room temperature. Adapted from Roya Touran