Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 6 eachLarge eggs
- 70 gParsley, finely chopped
- 60 gCilantro, finely chopped
- 40 gDill, finely chopped
- 60 gScallions, finely chopped
- 30 gWalnuts, chopped
- 20 gDried barberries, rinsed and dried
- 2 tbspOlive oil
- ½ tspGround turmeric
- ½ tspBaking powder, certified gluten-free
- ½ tspFine salt
- ¼ tspBlack pepper
Make it
- Heat the oven to 180°C/350°F. Wash the herbs and dry them thoroughly before chopping; excess water will loosen the egg mixture.
- Beat the eggs with the turmeric, baking powder, salt and pepper. Fold in all the herbs, scallions, walnuts and barberries until evenly coated.
- Heat the oil in a 24-cm ovenproof skillet over medium heat. Pour in the mixture and spread level. Cook for 3 minutes until the edges begin to set, then transfer the skillet to the oven.
- Bake for 18–22 minutes until the middle is fully set and reaches 71°C/160°F. Rest for 5 minutes before cutting into four wedges.
Ingredients, recipe context & sources
Ingredient flags: Eggs, Tree nuts. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.