Arab baked omelettes (known as eggeh across much of the Middle East but as kookoo in Persia) are a great choice for any meal of the day and can be enjoyed hot or cold, making them a great option for picnics or packed lunches. In this recipe from Arto der Haroutunian’s cookbook, Vegetarian Dishes of the Middle East, leeks, turmeric, black pepper and parsley give flavour whilst walnuts add texture. The dish is traditionally served with yoghurt, salad or both.
Leek and Walnut Eggeh (Baked Omelette)
- 3 tablespoons butter
- 350 g (3/4 lb) leeks, washed carefully and finely chopped
- 5 tablespoons walnuts, finely chopped
- 1 tablespoon flour
- ½ tablespoon turmeric
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 6 eggs, well beaten
- 2 tablespoons finely chopped parsley
Melt 2 tablespoons of the butter in a frying pan. Remove from the heat, and stir in the leeks, walnuts, flour, turmeric, salt and pepper. Now add the beaten eggs and parsley and stir thoroughly.
Melt the remaining butter in a baking dish or ovenproof casserole and pour in the egg mixture. Spread the mixture out evenly with the back of a spoon. Place in the centre of an oven preheated to 350F (180C) gas 4, and bake for about 45 minutes or until the Kookoo is set and golden.
Remove from the oven, cut into squares and serve with yoghurt.
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Kavey Eats received a review copy of Vegetarian Dishes of the Middle East by Arto der Haroutunian from publisher Grub Street. Our photography by Mr and Mrs NotLeafy.