KUKU SABZI
Kuku sabzi is a traditional Persian dish that is a herb-heavy frittata. The egg is really just a binder to hold all of the herbs together, it is not the main component of this dish. Serve with flatbread, yogurt, pickled onions, feta, and pomegranate seeds. It is wonderful hot, or at room temp. Great light lunch or an appetizer for a casual cocktail.
Provided by Ali Ramee
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Slice leek in half lengthwise, then thinly slice crosswise.
- Heat 1 tablespoon oil in a 10-inch, nonstick, broiler-safe skillet over medium heat. Add leek and cook, stirring occasionally, until softened and cooked through, 8 to 10 minutes. Remove from heat.
- Preheat the oven's broiler with the rack in the upper third position.
- Whisk eggs in a large bowl. Add baking powder, fenugreek, salt, and turmeric, and whisk to thoroughly combine. Fold parsley, cilantro, dill, and leeks into eggs. Gently stir to combine; the mixture will be mostly herbs, with just enough egg to wet the mixture through.
- Heat remaining 2 tablespoons oil in the same skillet over medium heat. Add herb mixture and distribute evenly in the pan, smoothing the top. Cover and cook, undisturbed, until the bottom and edges are just set, about 8 minutes.
- Remove cover and transfer to the preheated oven. Cook until the top and middle is cooked through, 1 to 2 minutes.
Nutrition Facts : Calories 203.2 calories, Carbohydrate 9 g, Cholesterol 186 mg, Fat 15.6 g, Fiber 2.1 g, Protein 8.2 g, SaturatedFat 3 g, Sodium 581.4 mg, Sugar 2.1 g
KOOKOO SABZI (FRESH HERB FRITTATA)
The bunches upon bunches of green herbs that take over our kitchen table on a regular basis are mixed here with a few eggs and spices for a fragrant, fresh, and vibrant kookoo sabzi. Use this recipe as a guide for all the greens and spices that can be thrown in.
Provided by Naz Deravian
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 1h5m
Yield 8
Number Of Ingredients 19
Steps:
- Soak barberries in water to cover for 10 minutes. Drain.
- Pulse Swiss chard, parsley, cilantro, and dill together in a food processor, working in batches, until finely chopped but not mushy. Place into a large bowl with barberries, walnuts, garlic, salt, fenugreek, tarragon, turmeric, cinnamon, saffron, rose petals, and black pepper. Stir to combine. Add 6 eggs and mix well to combine; the batter should have the consistency of thick yogurt or soft serve ice cream. If it doesn't, add more eggs, 1 at a time, and mix to combine.
- Heat 1/3 cup olive oil in a large (10- or 12-inch) nonstick frying pan over medium heat. Add batter and spread evenly. Cover with a lid and cook kookoo until oil starts to bubble along the sides, about 3 minutes. Cover and cook until it starts to set and the bottom is browned, 12 to 15 minutes.
- Cut the kookoo evenly into 4 large pieces and use a wide spatula to flip each piece over, 1 at a time. Drizzle 2 tablespoons oil in between the cuts, reduce heat to medium-low, and cook, uncovered, until cooked through, about 10 minutes. Cut into desired pieces and serve warm or at room temperature.
Nutrition Facts : Calories 238.3 calories, Carbohydrate 6.7 g, Cholesterol 139.5 mg, Fat 21.3 g, Fiber 2.6 g, Protein 7.6 g, SaturatedFat 3.4 g, Sodium 488.3 mg, Sugar 1.8 g
KOKO #5FIX
Make and share this Koko #5FIX recipe from Food.com.
Provided by anooshehg_8674566
Categories Lunch/Snacks
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Mixe all the ingredients very good, heat vegtable oil in a pan and use an small cup for massuring the mix so you have same size Koko evey time. flip it on the other side and make light golden Kokos. sarev with slice of tomatos,and pickls.
Nutrition Facts : Calories 55.5, Fat 3.6, SaturatedFat 1.2, Cholesterol 139.5, Sodium 54.2, Carbohydrate 0.7, Fiber 0.1, Sugar 0.3, Protein 4.8
MINI POTATO BASKETS, SMOKED SALMON & TOASTED CAPERS #5FIX
5-Ingredient Fix Contest Entry. A savory, delicious appetizer that looks as amazing as it tastes! The potato baskets are the perfect base for the luscious cream cheese and silky salmon. Pungent toasted capers add a surprising punch! The recipe could also be made in a standard size muffin tin and served for breakfast/brunch.
Provided by queencuisine_106142
Categories Potato
Time 35m
Yield 24 appetizers, 8-12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- In a large bowl, mix potatoes with 4 tablespoons of the olive oil.
- Spoon the mixture evenly into a 24-muffin mini-muffin tin. Press mixture into the bottom and up the sides of the molds.
- Bake the potato baskets until golden and crisp, about 15-20 minutes. Remove pan to cooling rack.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium high heat. Add the capers and sauté until lightly browned and toasted. Remove to a paper towel-lined plate.
- Spoon cream cheese evenly into barely warm baskets before removing baskets from muffin tin. Place baskets on serving platter and top with salmon and toasted capers.
- Makes 24. Serves 8-12.
RICOTTA HASHBROWNS QUICHE #5FIX
5-Ingredient Fix Contest Entry. This main dish is sure to please. It's mild and deliious loved by adults and children of all ages!
Provided by superlemonbalm
Categories Breakfast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place oven rack in the center and preheat to 350 degrees.
- Mix potatoes, one half onion dip and olive oil in a large bowl. Press it in bottom and sides of a 2 quart baking dish. Bake 15 minutes in preheated oven.
- In a lg. bowl mix ricotta, eggs and second half onion dip well.
- Pour egg mixture evenly over top potatoes.
- Place back in the oven and bake for 40 more minutes until center is firm.
POTATO ENCRUSTED GROUPER WITH BRUSCHETTA AND WHITE WINE #5FIX
"5 Ingredient fix contest entry. Light and fresh potato and fish entree, that's looks like it took you hours to make. Use 4-6 oz portions of flaky white fish such as grouper, halibut, cobia, rock. Prepared bruschetta with garlic and capers work best. You can also use simply potato southwest hash browns for a spicer dish.
Provided by mohr1967
Categories Potato
Time 25m
Yield 4 Filets of fish, 4 serving(s)
Number Of Ingredients 5
Steps:
- Thaw fish if frozen. Remove fish from fridge and bring to room temperature.
- Preheat oven to 375 degrees.
- Pat dry portions of fish, firmly press 1/4 C of simply potatoes shredded hash brown on flat side of fish.
- In 12 inch oven ready frying pan, sauté fish, potato side down in hot pan. Crisp hash brown potato crusted filets for 2-3 min till golden. Flip fish in pan and remove pan with fish in it from heat. Place oven ready fry pan with fish into 375 degree oven for 3-5 min or till opaque. This will depend on thickness of fish.
- Remove pan from oven( pan will be hot) and place on burner. Burner will not be on.
- Remove fish from pan and place on paper towel plated plate, still potato side up. Turn on burner to med high, add 1 C white wine and 1/2 C bruschetta. Reduce for 3-5 min till 1/4 sauce has evaporated. Turn off heat and whisk in 2 T butter till melted. Plate 4 portions of fish and top each with 1/4 C of prepared sauce.
- Serve with crusty bread and your favorite salad. Enjoy!
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