Ingredients
Yield: 10-12 servings
- 2 large leeks, green part only
- 1 bunch parsley
- 1 bunch dill
- 1 bunch spinach
- 1 bunch cilantro
- 4-5 eggs, beaten
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1/2 cup neutral oil
Main CoursesVegetarianShavuotMiddle East
Preparation
Step 1
Wash and finely chop all the herbs, spinach and leeks.
Step 2
Place the herbs into a large mixing bowl. Add the eggs, salt and pepper to the bowl and combine well.
Step 3
Heat ⅓ cup of oil into a large frying pan over medium-high heat.
Step 4
Pour the herb and egg mixture into the pan and fry for 2 minutes, then cover and reduce the heat to low.
Step 5
Cook until the bottom has deeply browned and the sabzi holds together like an omelet, about 10 minutes.
Step 6
Carefully flip the kuku sabzi by inverting it onto a large dish. Slide the omelet from the dish back into the pan and cook uncovered for another 5-7 minutes over medium heat until the bottom side has deeply browned.
Step 7
Serve immediately.
