They say necessity is the mother of invention; I needed to use up some eggs and spinach and thought of making a country-style omelette inspired by the book on Lebanese rural recipes compiled by the AUB by Marek Battal. Well the recipe calls for whole wheat flour and water added to the eggs and vegetables to make a sort of cake cut into squares and served. I used burghul instead. The result is a dense cake with a texture similar to a quiche, except more rustic or country-like. Perfect to prepare ahead and serve at room temperature as a snack or a light vegetarian lunch with a salad.
INGREDIENTS: This quantity will serve up to 8 as a main course and up to 16 as an appetizer.
- 8 eggs size Large
- 1 bag of frozen spinach (12 oz or 350g) , or collard greens or swiss chard
- 4 scallions, chopped fine
- 6 garlic cloves or 2 teaspoons of mashed garlic
- 3 or 4 tablespoons of olive oil
- 1/4 cup each of red and green bell peppers
- 2 Tablespoons fresh parsley or mint or both chopped finely or a mixture of fresh herbs, or more (up to 50g)
- 1 cup of fine bulgur or burghul#1
- 1 cup of chicken broth or vegetable broth or plain water
- spices consisting of salt, paprika, ground allspice and cinnamon, a pinch of freshly grated nutmeg, a pinch of turmeric, cumin, black pepper and whatever else you happen to like, keeping in mind that the cake will be somewhat bland and needs to be spiced up to your taste. I like to add a couple of teaspoons of red pepper flakes and a pinch of cayenne.
- Beat the eggs in a large bowl.
- Defrost the spinach by letting it drain on a sieve over a bowl for a few minutes then squeezing the water out.
- Chop all the vegetables. Fry them for a few minutes in the olive oil then add the herbs and the spinach and mix it all well.
- Add the spinach and veggies to the eggs and mix.
- In a small bowl, place the bulgur and measure one cup of water and pour it over the bulgur. Let the bulgur absorb the water for a few minutes then place the mixture in the large bowl with the eggs and vegetables.
- Add the dry spices to taste.
- Grease a 9 inch cake pan or a rectangular pan with some butter or oil and pour the mixture onto it.
- Heat the oven to 375F and place the pan in the oven and bake for about 35 to 45 minutes until the top is somewhat puffed up and the mixture is cooked through.
- Let cool and serve in small squares as an appetizer or in pie slices as a main course.
Although this cake is delicious and light on its own, it can be paired with a tomato coulis or sauce very well, served on the side to dip into.
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