This substantial omelet can be served as a main dish accompanied by salad.

　　

Ingredients

serves 6

　　1 large onion, chopped

　　4 tablespoons vegetable oil

　　1/2 pound lean ground beef or veal

　　Salt and pepper

　　1/2 teaspoon allspice

　　1 teaspoon cumin

　　6 eggs

　　1/4 cup chopped flat-leaf parsley

　　1 large potato, chopped or grated (optional)

　　

Step 1

In a large, preferably nonstick skillet, fry the onion in 3 tablespoons oil until golden. Add the ground meat, crush it with a fork, and stir and turn it over for about 8–10 minutes, until it changes color, adding salt and pepper and the spices.

　　

Step 2

Beat the eggs lightly. Drain off any fat through a sieve from the meat and onion, then add them to the eggs along with the parsley. Add the potato, if you like, and mix well.

　　

Step 3

Heat the remaining oil in the cleaned skillet. Pour in the egg mixture, reduce the heat to as low as possible, and cover with a lid. Cook for about 20 minutes, until the eggs have set and only the top is still runny. Put the frying pan under a hot broiler until the top is firm and lightly browned.

　　

Step 4

Turn out and serve hot or cold, cut into wedges like a cake.

　　

Variation

Step 5

Use a boiled and mashed potato instead of a chopped or grated one.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf