Ingredients: (4 servings)
vegetables (parsley, dill, coriander, lettuce,
spring onion ends), 1 kg
eggs, 4 large
barberry (optional), one spoon
crushed walnut (optional), one spoon
baking soda, one teaspoon
wheat flour, one spoon
cooking oil
slat
black pepper
Directions:
Wash vegetables and rinse thoroughly. Chop
finely and fry in oil for about 5 minutes. Let cool completely.
Beat eggs well, then add baking soda, salt,
black pepper, flour, barberry and walnuts. Add vegetables and mix well.
Heat oil in a non-stick pan until it is hot.
Pour in the mix, flatten the surface with the back of a spoon, and place the
lid on. Reduce heat and fry for about 10 minutes, until kookoo is cooked under.
Cut radially into 4 equal pieces, turn over, and fry for another 10 minutes
Lamb Shanks in Red Wine with Creamy Eggplant
serves 6
5 hours,
30 minutes