Middle Eastern Herb Omelet

If you are following my blog, you may have already noticed by now that herbs and greens are used abundantly in Persian cuisine, and in addition to being cooked, they are also consumed raw as accompaniment to cooked food.

One very simple dish that is unbelievably delicious is khagineh, or herb omelet, which is eaten as part of a light meal, and is traditionally served with good rustic bread or pita, yogurt and fresh vegetables.

Iraqi and Kurdish Jews in Israel also make this herb omelet, known in Kurdish, Iraqi, and Arabic by the name of Idjeh. In Israel you can come across this omelet served in a pita in some of the street food eateries, usually served with tahini, tomato, and pickles. Yum!!

In addition to making herb omelet at home every once in a while, it became one of the dishes we always make on Passover. It was traditionally eaten in my family during Passover and my mother loved using a wet matzah to make a sandwich roll with the omelet. So that’s how I eat it.

1/3 cup oil
1 medium onion, diced
4 cups chopped fresh herbs of choice (green onions, parsley cilantro, basil. dill, mint, etc.)
8 eggs
Salt and pepper

Heat the oil in a large pan. Add the onion and sauté until golden.

Add the chopped herbs and sauté for 5 minutes.

In a bowl, whisk the eggs with salt and pepper. Pour the eggs on the sautéed herbs, cover the pan with a lid and cook for 2-3 minutes.

Remove the lid, place a large tray over the pan and turn the pan upside down to transfer the omelet to the tray. Place the pan back on the stove and slide the omelet back. Cook for 1-2 more minutes and transfer to the serving tray.

Stracciatella Soup – Roman Style Egg Drop Soup

My daughter’s favorite soup is the Italian Stracciatella soup. I can’t even begin to describe how happy it makes me that she likes it so much. My 17-year-old daughter is very bright, amazingly intelligent, and wise beyond her years. She knows a lot about many things, including health issues. But when it comes to eating veggies she is the worst. For years, I’ve been trying to get her to like vegetables, with limited success, I must say. However, over the last 3-4 years things have improved a little, and there are some vegetable dishes that Tamar doesn’t only eat, but she actually loves. One of them is Stracciatella soup.


The soup has very few ingredients, but each one of them is a serious health booster. It literally takes no more than 10 minutes to make, and it is satisfying and delicious as a meal on its own. I made a few tweaks to the original recipe to make it gluten and dairy free just for the heck of it (the original recipe calls for semolina and Parmesan cheese). ½ cup of grated Parmesan can be added to the soup with the rest of the ingredients, for a creamier flavor, but we usually make it without the cheese and enjoy it just the same. If you are allergic to corn or just don’t want to use it, feel free to omit the cornmeal. Soup will be less thick, but still thick enough to satisfy.



8 cups chicken stock
1lb fresh spinach leaves, or 1 10oz frozen spinach unthawed
1 bunch flat parsley, chopped, thick stems discarded
3 tablespoons cornmeal (or semolina)
salt and black pepper to taste
4 eggs, beaten


In a large pot, heat the chicken stock. When boiling, add the spinach, the parsley, and the corn flour. Add salt and pepper, and cook for 5 minutes. Drizzle the beaten eggs into the soup, while using a fork to whisk them briskly in the pot. The idea is to create egg drops in the soup, not to have a big lump of egg. Ladle soup into a bowl and enjoy!

If you wish to make the soup ahead of time, make it without adding the eggs. When ready to eat, bring the soup to a boil and mix in the eggs.

straciatella soup

Cauliflower and Egg Sandwich

You know those days when you are not in the mood for cooked food? All you want is a good sandwich or a snack. So I found myself in one of these moods, and I started looking through my fridge and weigh the options. Among many other things I found some hard boiled eggs that I try to always have in the fridge, just in case. I also had some roasted cauliflower in vinegar that I made the other day. “This combination could work well in a sandwich” I thought, “but It’s too dry. I need to add some dressing”. And as soon as I thought that, I already had the answer: tahini. So I made a small amount of tahini, which literally takes 5 minutes to make, and since I was going in a Middle Eastern direction, my choice of bread had to be pita bread.

After making the sandwich and placing it on a plate, I looked at my creation and thought that I probably just invented a new sandwich, and it looked rather yummy. So I took some pictures, of course, to share them with you.

And yes, it was a yummy sandwich, indeed 🙂


Easy Dinner Japanese Style


Easy Japonese dinner

My kids love Japanese food, especially sushi. My son, Amitai, had been asking for a long time that I make sushi for dinner, and I’ve kept putting it off because I couldn’t find the time to deal with sushi preparation.

Last week, though, I gave in, and decided to be nice and make sushi. I already had all the ingredients needed at home, except for fish, but since my son doesn’t eat fish anyway (funny that he loves sushi), I thought I would make an omelet instead. Then, I realized that I didn’t have time to prepare the rice. Cooking rice for sushi takes time because it needs to cool completely before being used to make the rolls.

It was already dinnertime, and this one hungry kid was staring at me, waiting for a miracle that will put Japanese food on the table. Oh, the pressure!!! And then, I had an idea. I had some leftover basmati white rice in the fridge. Not the sticky kind you would use for sushi. This rice would not work for a roll. But I could make sushi in a bowl!!

So here is what I did:

  1. Sliced some baby carrots (about 8-10) and boiled them in water for maybe 3 minutes, just until they were half soft. Then, I drained them.
  2. Chopped 1/3 of a large cucumber into small cubes.
  3. Spooned out ½ Hass Avocado and chopped it a little.
  4. Made an omelet from 2 eggs. When it was cool enough, I cut it into thin strips.
  5. Took 1 seaweed paper used for sushi rolls, and crumbled and tore it into small pieces.
  6. Nuked the leftover rice I had in the fridge (about 1 cup) for 1 minute.
  7. Mixed all of the above in a bowl with some soy sauce, and gave it a good stir.

I served it with some extra soy sauce on the side, just in case. We skipped the pickled ginger and the wasabi this time.

My son was soooo happy and devoured it all in minutes. I was happy, too. After all, I’m not such a bad Mom…