Tuesday, February 14, 2012

Make Eggah with Courgettes (Arab-Style Zucchini Omlet)

This is a recipe on how to Make Eggah with Courgettes (Arab-Style Zucchini Omlet) for your family or guests.An eggah is an Arab style omlet which is firm and thick like anegg cake. To serve, cut an eggah into thick wedges, like you would a pie. I have a very old cookbook from Rubbermaid Employees that I am using to put up recipes that are unusual, hard to find in Bukisa, or are just different in case any searchers are looking for hard to find recipes they remember from childhood. So far, the recipes are getting lots of views, so I will keep going. This recipe looks like agreat healthy meal to serve at breakfast or dinner. Have fun and Happy Cooking and learning about another country's cuisine!

Take a 1 lb. small zucchini and trim, wash, and thinly slice it. Lay the zucchini slices in a shallow dish, sprinkle with 1/4 t. nutmeg. Cover with 1 1/4 C milk and let soak for 30 minutes. Drain off the milk, saving 2 T. for later.

In a heavy skillet, saute' the zucchini with 1 small thinly sliced onion, and 1 large minced garlic clove in 2 T. oil for 5 to 7 minutes until the onion is translucent.

In a mixing bowl, beat 8 largeeggs with the reserved tablespoons of milk, 1/2 t. salt, 1/4 t. black pepper, and 1 T. snipped fresh chives together with a whisk or fork.

To the egg mixture, stir in the cooked zucchini, onion and garlic. Stir in 1 C fresh breadcrumbs.

In a clean large cast iron skillet melt 2 T. butter over moderate heat. When the foam subsides, reduce the heat to low. Pour in the egg mixture and cook slowly for 15 minutes, or until the underside of the eggah is golden brown when carefully lifted with a metal spatula.

Preheat broiler. Place the cast iron skillet under the broiler and cook another 5 minutes, until the top is golden brown. Serve hot, cut into thick wedges. Serves 4 - 6.

Be sure to check out my many other recipe articles in Bukisa! Have fun and Happy Cooking!



Post a Comment