Twice a year we enjoy this dish which is usually accompanied by smoked white fish and basmati rice.
Tools you will need:
12″ non stick frying pan
large mixing bowl
large plate to cover pan
Ingredients you will need:
10 large eggs
2 bunches tara (this can be substituted by scallions)
2 bunches Italian parsley
2 bunches cilantro
1 bunch dill
1 cup of fresh spinach
1 Tbs. salt
1 Tbs. flour
1 tsp. black pepper
1/2 tsp. curry powder
1/2 tsp. turmeric
Vegetable or canola oil for frying
Finley chop all greens. This can be done by hand or in a food processor with appropriate care. If using processor, add washed, dried greens in small batches, making sure to use the pulse feature.
Crack all eggs into large bowl and whisk in salt, flour, black pepper, curry powder and turmeric. Add in chopped greens and give mixture a final whisk.
Place saute pan on a medium-high heat, allow for pan to heat before adding oil. Add enough oil to fully cover the base of the pan (1/4 inch up). Test the temperature of the oil by placing a drop of the mixture in the pan (we are looking for a strong sizzle). Once oil has reached that point, carefully pour mixture in to the pan. Adjust heat to medium/low and cook for about 15 minutes or until the omelet has set.
Now comes the fun part, time to flip! Place plate over the pan, using pot holders, grab both ends of the pan with your thumbs on the plate and the rest of your fingers on the bottom of the pan. Flip way from your body. Pour more oil in the saute pan and slide the omelet back in. Cook for an additional 10 minutes, or until the omelet feels set.
Transfer to a serving plate and cut like a pie to serve.
Feel free to be creative and add in additional ingredients to your mix. Some of my favorites are chopped walnuts and dried cranberries.
Please Feel free to ask us any questions regarding this recipe.
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