This fresh herb and egg dish is similar to a frittata. Have it for lunch or as a side dish with dinner. Serves 4-6.
salt: 1 tsp
black pepper: ½ tsp
fenugreek, dried leaves: 1 tbsp
red currants, dried: ½ cup
chopped spinach, frozen: 10 oz. package, thawed and water squeezed from the spinach
scallions, fresh: ½ cup finely chopped
parsley, fresh: ½ cup finely chopped
cilantro, fresh: ½ cup finely chopped
dill weed, fresh: ½ cup finely chopped
olive oil plus 1 tbsp butter to coat skillet
In a large bowl, whisk the eggs, salt, pepper, and fenugreek leaves. Then whisk in the spinach mixture and currants.
Gently stir in the four fresh herbs: scallions, parsley, cilantro, and dill weed.
Generously coat bottom and sides of a 10-inch nonstick skillet with olive oil and add the tablespoon of butter. Heat the skillet over medium heat for a couple of minutes. Pour the mixture in and cook over medium heat for 3 minutes, then reduce the heat to the lowest setting and cook for another 10-15 minutes, covered, until the egg is fully cooked and the kookoo has puffed slightly. The bottom will be browned but shouldn’t be burnt.
Take the pan off the heat, uncover, and let the kookoo cool in the pan for 15 minutes. Cut into wedges and serve warm or at room temperature.