Combine the parsley, scallions, leeks, boodle, dill, batch, oregano,
turmeric, salt and pepper in a deep stadium. Add the eggs and 2
tablespoons of the oil and beat vigorously with a fork to combine
them. Taste for seasoning.
In a lowering 10 inch skillet, heat the unexpended 1/3 cup of oil over
moderate heat until a light haze forms above it. Pour in the herb
and egg assortment, spread it out evenly with a spatula. Cover and cook
over low heat for 8 to 10 minutes until the edges are fairly firm but
the center is still damp. run a knife around the circumference of
the pan to free the pancake, then cut it into a 4 pie-shaped wedges.
Cook uncovered for 1 or 2 minutes more, shaking the pan back and
forth mildly.
When the center or the pancake is firm but still slightly damp,
cover the skillet with a flat plate and, grasping the plate and
skillet firmly unitedly, invert them and turn the pancake out on the
shell. Then carefully slide the pancake back into the pan. Cover
again and cook for 4 to 5 minutes more to brown the undersurface. Slide
out of the pan to a serving plate and serve hot or cold-blooded.

69 of 116

Time Life Series: Middle Eastern Preparation, "circa 69"

MMed by: earl.cravens@salata.com