Lacy Omlet Cakes With Parsley Scallion And Mint |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 5 |
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These lacy omelet cakes are made as a start to a Lebanese Sunday morning breakfast. Read more . As a variation Koosa is finely diced and mixed with the egg before cooking. The recipe below makes about 15 small cakes (3 servings) . Ingredients:
3 -4 tbls olive oil or clarified butter |
4 large eggs |
1 tbls flour |
1/4 cup finely chopped parsley plus extra for garnish |
1/4 cup finely chopped scallion plus extra for garnish |
1/2 cup finely chopped mint leaves (or 1/4 cup crushed dried mint) plus extra for garnish |
1/2 tsp salt |
1 tbls water |
fresh ground black pepper to taste. |
1 tbls za'tar |
Directions:
1. In a heavy skillet, heat Olive Oil slowly over low heat, until a drop of water will sizzle. Beat together eggs, with remainder of ingredients for 30 sec.
2. Drop by large Tablespoons into Oil, keeping them well separated. Fry slowly on one side until golden and flip to brown the other. Keep finished cakes warm in oven until all are done.
3. Mix together the extra Scallions, Mint and Parsley.
4. To Serve: Place cakes on a platter or individual plates with a spoon of Yoghurt Cheese or Yoghurt on top, a sprinkle of Pepper and garnish with mixed herbs.
5. Serve with: Koosa or Zucchini strips, Cucumber strips and plain Arabic bread or bread spread with Za'atar mixed with enouh oil to make a thin paste.
6. Note. Za'atar is an herb mixture of Sumac, Thyme and Sesame Seed available at most Middle Eastern Shops...
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