Herby Omelette Thingies
Herby Omelette Thingies

Herby Omelette Thingies

This recipe can be prepared in the form of baby patties, or you can make it as one large omelette and cut it into wedges. Great as a lunch or a light supper option with some bread and salad, you can also turn them into a dinner party starter – in Iran, kookoo are most often used as a sandwich filling together with fresh herbs and spicy pickled cucumber. If you like, replace the coriander, parsley and fenugreek with a bag of sabzi kookoo dried herb mix, available from Middle Eastern supermarkets.
Photography: YUKI SUGIURA
6 as a snack
Total Time
40 Minutes
1 bunch of coriander
1 bunch of flat-leaf parsley
Few sprigs of fenugreek
1 small bunch of spring onions
6 eggs
1 dessert spoon of flour
½ tsp of baking powder
Salt & pepper
Olive oil, for frying
100g of lightly broken walnuts
100g of soaked barberries
100g of soaked raisins
100g of roasted pine nuts
Step 1

Trim and soak your herbs and leave to drain. Wash and chop the spring onions, and then chop the herbs. If you're using dried herbs, soak them for 15 minutes and then squeeze as much of the moisture out as possible.

Step 2

Beat the eggs well, and then blend in the flour, baking powder, seasoning and any of your chosen optional extras.

Step 3

Fry the herbs and spring onions in hot oil for around 5 minutes, turning constantly, and then pour the egg mixture on top. Cook on a low heat for around 15 minutes, and then either toss the omelette or pop the pan under a hot grill for about 3 minutes. Slide on to a plate, and then cut into wedges. Enjoy hot or cold.

Recipe courtesy of Veggiestan: A vegetable lover’s tour of the middle east by Sally Butcher (Pavilion Books). Image credit to Yuki Sugiura

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