FRESH HERB & EGG CASSEROLE

By BobD

Ingredients

• 6 large eggs
• 1 teaspoon baking powder
• 1 tablespoon flour
• 1 teaspoon Persian allspice (advieh; see note) -- or 1/2 teaspoon cumin,
• 1/4 teaspoon cinnamon, and 1/4 teaspoon cardamom
• 1 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 cloves garlic, peeled and crushed
• 1 cup finely chopped scallions
• 1 cup finely chopped parsley leaves
• 1 cup finely chopped fresh coriander leaves
• 1 cup snipped fresh dill
• 1 tablespoon dried fenugreek (optional)
• 2 tablespoons dried barberries (sour berries in Middle Eastern grocery stores), optional
• 3 tablespoons unsalted melted butter

Details

Servings 8
Adapted from events.nytimes.com

Preparation

Step 1

Preheat the oven to 350 degrees.

In a large bowl, beat the eggs well and add the baking powder, flour, allspice, salt and pepper. Fold in the garlic, scallions, parsley, coriander, dill, fenugreek and barberries. Adjust seasoning to taste.

Place 2 tablespoons of the melted butter into an 8-inch-square baking dish. Pour in egg and herb mixture. Bake, uncovered, for 20 minutes. Brush with the remaining melted butter, and return to the oven about 5 minutes or until golden brown.

The casserole may be served from the baking dish or inverted onto a serving platter by loosening the edges with a knife. Cut into 2- inch squares. Serve with cucumber-yogurt sauce (see below).

YIELD 8 small servings

Cucumber-Yogurt Sauce

1 large seedless cucumber, peeled and diced
1/2 cup raisins
3 cups yogurt
1/2 cup sour cream (optional)
1/4 cup chopped scallions
1 tablespoon chopped fresh mint
2 tablespoons chopped fresh dill
2 cloves garlic, peeled and crushed
3 tablespoons chopped walnuts
Salt and pepper to taste


In a large serving bowl, combine all ingredients. Mix thoroughly, and season to taste with salt and pepper.

Refrigerate at least 1 hour before serving.

YIELD 4 1/2 cups