Parsley omelette Ehsani

Ingredients

  

  250g punnet cherry tomatoes

  2 tsp sherry vinegar

  3 tbsp olive oil 

  4 eggs 

, beaten

  2 tbsp finely chopped parsley 

100g ricotta 

  1 tbsp freshly grated 

  Parmesan 

Method

Heat oven to 150C/

140C fan/gas 2. Reserve 6 tomatoes and cut the rest in half. Place the tomato halves, cut-side up, in a roasting tin.

  Mix together the vinegar and 2 tbsp olive oil. Drizzle all over the tomatoes and lightly season. Cook for about 1 hr until they are beginning to dry out a little (which really concentrates their sweet flavour).

  Meanwhile, chop the reserved tomatoes into quarters and tip into a bowl. Add the eggs, parsley and some seasoning, then combine. Brush a medium non-stick frying pan with some of the remaining oil. Place over medium heat, pour in 1-2 spoonfuls of the egg mixture and swirl to cover the base. Cook for 2 mins until golden, then flip over with a palette knife and heat for just 1 min to cook the other side. Remove to a plate and repeat with the remaining mixture. You will be able to make 3-4 omelettes, depending on the size of your pan.

  In a small bowl, mix together the ricotta, half the oven-dried tomatoes, the Parmesan and olives. Lay the omelettes on a board and divide the cheese mix between them. Roll up like a cigar (wrap in cling film and chill if serving later) and cut into 3cm pieces. Push a skewer through to hold the omelette together, top with an oven-roasted tomato half and serve.

Three Turkish appetizers of Mousavi spring

Ultimate Veggie Omelette Leila Shagerdi

 INGREDIENTS

  1/2 RED PEPPER

  1/2 YELLOW PEPPER

  1/2 GREEN PEPPER

  1 BROCCOLI HEAD

  6 EGGS

  1 TSP CHILLI POWDER

  3/4 CUP OF HAM

  1 GARLIC CLOVE

  PARSLEY

 Instructions

Cut the broccoli into pieces and cook for 5 minutes in boiling water. Then immerse the broccoli in cold water and drain them.

  In a bowl, add the broccoli pieces, egg whites, diced ham, chopped garlic, chilli powder and mix it all together.

  Slice and de-seed the peppers to obtain 2 rings of pepper each 3cm thick.

  In a frying pan, place the pepper rings and then pour the broccoli and egg mix inside the pepper.

  Cook for 3 minutes on each side and enjoy.

Turkish meatballs Shina Cheraghpour

ingredients:

1/5 cup of fine semolina

1/5 tablespoon semolina flour

2 glasses of water

1 egg 2 tablespoons flour

1 tablespoon salt

1 teaspoon black pepper

1 teaspoon red pepper powder

Intermediate materials:

1 onion

200 grams of minced meat

1/2 cup walnuts

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon paprika

1 teaspoon of spices

 1/2 cup chopped parsley

Instructions :

Mix the ingredients inside the meatballs in the order of onion, parsley, parsley and spices.

In another bowl, mix the semolina and buttermilk together and add the eggs, flour and other spices to the rest of the eggs for ten minutes and mix well.

Take a walnut-sized dough from the prepared dough, spread the ingredients on the palm of your hand, fill the meat ingredients in it, give the dough a meatball shape and fry it in oil.

You can use different templates to shape this meatball.