This Arab Gulf dish is a thick, filled omelet that resembles a Spanish Tortilla or an Italian Frittata. In Iran it is called Kookoo and in the Arab countries, Ujja. It includes an interesting combination of herbs, spices and walnuts. A multi-purpose dish, it is excellent for breakfast or it can be served as a main course for lunch or dinner and excels, as well, as a snack. For those who love fresh herbs, this omelet is a dish extraordinaire. It can be served hot or at room temperature.
SERVES: about 6
PREP TIME: 40 minutes
COOKING TIME: 50 minutes
INGREDIENTS:
- 2 cups (200 g) finely chopped green onions (scallions)
- 1/2 cup (28 g) finely chopped spinach leaves
- 4 tablespoons finely chopped fresh parsley
- 4 tablespoons finely chopped fresh dill
- 4 tablespoons finely chopped fresh coriander leaves (cilantro)
- 1 zucchini, 6 to 8-in (15 to 20-cm) long, finely chopped
- 4 tablespoons finely ground walnuts
- 6 eggs, beaten
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground turmeric
- 2 tablespoons butter, melted
- 6 cups (1.5 kg) store-bought or Homemade
- Plain Yogurt
INSTRUCTIONS:
1 Preheat the oven to 350°F (175°C).
2 Mix together the green onion, spinach, parsley, dill, coriander, zucchini and walnut in a mixing bowl. Set aside.
3 Combine the egg, salt, black pepper, turmeric and butter in another mixing bowl. Add to the zucchini and herb mixture and stir to combine.
4 Transfer into a greased casserole dish and bake uncovered for 50 minutes, or until the top of the omelet begins to brown. Serve warm with the yogurt as a side-dish.
