Ingredients
- 30 g fresh coriander
- 30 g parsley
- 20 g dill
- 40 g leeks
- 2 clove garlic
- 3 x eggs
- 1 tsp black pepper
- 1 ½ tsp turmeric
- 3 pinch salt
- ½ tbsp barberry berries
- 2 tbsp walnuts
- 3 tbsp sun flower oil
Method
- Rinse the herbs well with cold water. Spread them out on a kitchen towel. Let them dry for at least 2 hours before mincing them.
- Mince the garlic.
- Whisk eggs, pepper, turmeric and salt to a large bowl.
- Add the rest of the ingredients except oil.
- Heat the oil in a 20 cm frying pan.
- Pour the herbal egg mixture into the pan and spread it evenly. Press gently with a spatula or with the back of a spoon.
- Put the lid on and cook gently for about 15 minutes on low heat.
- Take the frying pan off the heat, cover it with a large plate. Turn the dish over on the plate and back into the frying pan.
- Without a lid, cook the other side gently for another 15 minutes.
- You can enjoy kukosabzi as a sandwich with tzatziki, pickled cucumber and tomato. Labeneh or Greek yogurt taste delicious with this too.
- Zereshk: are dried barberry berries, without seeds and with a pleasant acidity. Reminiscent of cranberries, as they are slightly sour. Available in all stores with international food or can be ordered online.
