Eggah Bi Ferakh Wa Rishta Food

EGGAH BI FERAKH WA RISHTA

Steps:

• Bring the chicken stock to the boil, adding a little salt. Put in the noodles or tagliatelle and cook until only just tender, then drain.
• Beat the eggs in a large bowl. Add the chicken, noodles, and cardamom seeds or powder. Season with salt and pepper, and mix well.
• Heat the butter or oil in a large, preferably nonstick skillet. Pour in the egg mixture and cook over very low heat for about 25 minutes, or until it is set and only the top is runny. Dry and brown the top under a hot broiler. Turn out onto a serving dish, and serve garnished with chopped parsley.
• Alternatively, you can bake the dish in a preheated 350°F oven for about 30-45 minutes, or until firm and lightly browned on top.

EGGAH BI KORRAT

Steps:

• Trim off the roots of the leeks and cut off the tough green tops. Make a slash along the leeks to the center to be able to wash carefully between the leaves. Cut into thin slices. Put the leeks in a large pan with 2 tablespoons of the butter or oil. Add sugar, lemon juice, salt, and pepper. Put the lid on and let the leeks stew in their own juice for 20 minutes, or until very soft, stirring occasionally.
• Beat the eggs lightly with a little salt, then stir in the leeks.
• Heat the remaining butter or oil in the cleaned skillet and pour in the leek mixture. Cook, covered with a lid, over low heat until the bottom sets. Then put under the broiler to cook the top until firm and lightly colored.
• Serve hot or cold.
• Variation
• Instead of sautéing, the leeks can be cut into large pieces, boiled in salted water until soft, and drained. Press the water out and chop in the food processor, then mix with the eggs.

EGGAH BI EISH WA KOUSA

Steps:

• In a large skillet, sauté the onion in 2 tablespoons butter or oil until soft and just beginning to color. Add the zucchini slices, and sauté, stirring and turning them over, until soft and lightly colored.
• Beat the eggs and add the soaked bread, squeezed dry, crumbling it in your hand. Stir in the fried onion and the zucchini, and the chopped parsley and mint. Season lightly with salt and pepper and mix well.
• Heat the remaining butter or oil in the cleaned skillet and pour in the egg mixture. Cook gently over very low heat for about 20 minutes, until the eggs are set. Dry and brown the top lightly under a broiler; or invert the omelet by slipping it first onto a plate and carefully dropping it back upside down into the skillet to cook the other side.