Iraqi cuisine is also known as Mesopotamian cuisine. It is influenced by neighboring countries such as Syria, Turkey and Iran. This dish uses curry powder and turmeric, which are staples for Middle Eastern dishes.
Serves 4
Ingredients:
1 pound fresh spinach – chopped
6 large eggs, beaten
1 medium onion – chopped
1/4 cup chopped parsley
1/4 cup chopped fresh dill or 1 tablespoon dried dill
2 tablespoons vegetable or canola oil
1/4 teaspoon curry powder
1/4 teaspoon turmeric
Salt and pepper to taste
chili powder (optional)
In a non-stick pan or skillet, heat the oil under medium-high heat. Once it is hot, lower the flame to medium low. Sauté the onions along with turmeric and curry powder. Cook for 3-5 minutes or until the onions become translucent. Add the spinach, dill and parsley. Season it with salt and pepper. Sprinkle some chili powder if desired. Cook for 5-8 minutes until the spinach becomes soft. It usually reduces to 1/4 of its original size when it is cooked.
Press the spinach down with a spatula and spread them evenly on the pan. Pour the beaten eggs and cover for 2-3 minutes or until the eggs are cooked. The bottom should be lightly browned, do not overcook. Turn over the omelette and cook the other side for another 1-2 minutes.
If you want a firmer omelette, transfer the spinach mixture to a greased baking pan. Pour in the eggs and bake at 400 (F) degrees for 10-15 minutes until it is lightly browned.
Slice or cut into wedges before serving. Serve warm.
Photo Courtesy Of: mdid