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Kuku Sabzi Baghdadi
A vibrant and flavorful Iraqi herb frittata, Kuku Sabzi Baghdadi is a delightful dish packed with fresh herbs, eggs, and a hint of spice. It's often served as a main course or a substantial appetizer.
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- 2 cups Parsley(finely chopped)
- 1 cup Cilantro(finely chopped)
- 1 cup Dill(finely chopped)
- 1/2 cup Green onions(finely chopped)
- 6 large Eggs
- 2 tbsp All-purpose flour
- 1 tsp Baking powder
- 1 tsp Turmeric powder
- 1 tsp Salt
- 1/2 tsp Black pepper
- 4 tbsp Vegetable oil(for frying)
ðšâð³ äœãæ¹
- 1
In a large bowl, combine the chopped parsley, cilantro, dill, and green onions. Mix well.
- 2
In a separate bowl, whisk the eggs until lightly beaten. Add the flour, baking powder, turmeric, salt, and black pepper. Whisk until well combined.
- 3
Pour the egg mixture into the bowl with the herbs and mix until everything is evenly coated.
- 4
Heat the vegetable oil in a large non-stick skillet over medium heat.
- 5
Pour the herb and egg mixture into the hot skillet, spreading it evenly. Cook for about 10-12 minutes, or until the bottom is golden brown and set.
- 6
Carefully flip the kuku using a plate or a spatula. Cook the other side for another 8-10 minutes, or until golden brown and cooked through.
- 7
Let it cool slightly before slicing and serving. Kuku Sabzi can be served warm or at room temperature.
ð¡ ããã®ã³ã
- âEnsure all herbs are finely chopped for a better texture.
- âDon't overcrowd the pan; cook in batches if necessary.
- âAdjust the amount of spices to your preference.
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- Add a handful of crumbled feta cheese to the mixture.
- Include finely chopped walnuts for added crunch.
- For a spicier kick, add a pinch of red pepper flakes.