Recipe: Ejjeh and Kookoo

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Ejjeh and Kookoo different dishes, though they have some similarities. Both are traditional and delicious, the perfect addition to your Easter feast! Visit my Youtube channel to watch the tutorial video, or click here!

Ejjeh—A Traditional Middle Eastern dish.

 

Materials:

  • Takoyaki Pan (nonstick)
  • Grater
  • Large mixing bowl
  • Ice cream scooper (optional)
  • Chopsticks (optional)

 

Ingredients: (creates 14-15)

  • 1 cup chopped mint
  • 2 cups chopped parsley
  • 2 cups chopped green onion
  • 10 eggs
  • 1 cup grated zucchini
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons black pepper
  • 2 cloves garlic (optional)
  • baking powder
  • olive oil

Directions:

  1. Crack ten eggs and whisk in a large bowl.
  2. Add chopped parsley, mint, and green onions to the whisked eggs.
  3. Grate 1 cup of zucchini and add to bowl.
  4. Add garlic, baking powder, salt, and black pepper to bowl.
  5. Evenly mix combined ingredients in the large bowl.
  6. Place Takoyaki pan on stove at high heat. Once warm, lower heat.
  7. Add olive oil to pan generously.
  8. Use an ice cream scooper to evenly add mixture to the middle of each circle in the pan, avoiding the edges. Cook for 3-4 minutes.
  9. Use chop sticks to turn over when the bottoms are evenly brown. Cook for another 3-4 minutes.
  10. Remove from pan when both sides are brown and place on plate.
  11. Add olive oil to pan for every batch you make.

Kookoo—A Traditional Iranian dish.

 

Materials:

  • 7-inch pan
  • Ladle

 

Ingredients: (creates 4)

  • 1/2 cup chopped dill
  • 1/2 cup chopped cilantro
  • 2 cups chopped Persian leeks
  • 2 cups chopped parsley
  • 2 cups chopped green onions
  • 2 cups chopped spinach
  • 6 eggs
  • 3 tablespoons all-purpose white flour
  • 1/2 teaspoon turmeric
  • 1 teaspoon salt
  • 2 teaspoons black pepper
  • olive oil

Directions:

  1. Whisk 6 eggs in a large bowl.
  2. Add chopped leeks, green onions, dill, parsley, cilantro, and spinach to the whisked eggs.
  3. Add salt, black pepper, flour, and turmeric to bowl.
  4. Evenly mix combined ingredients in the bowl.
  5. Place pan on stove over medium heat.
  6. Generously cover the pan with olive oil.
  7. Use a ladle to place mixture on the pan. Pat down evenly until creating a perfect circle.
  8. Cook for 4 minutes, until edges are brown.
  9. Turn over to cook the other side. You can flip it onto a plate and slide it back onto the pan. Make sure to add olive oil to pan before adding the uncooked side.
  10. When bottoms are evenly brown, slide onto plate.
  11. Cut the circle into 6 pieces, and they are ready to serve.

 

 

 

Shushan Darzian is the founder and owner of Ladybugs Catering & Events. Her passion for food, presentation and exquisite detail drive her mission to provide outstanding service for her clients. As a former educator, she is committed to life-longing learning and loves to travel. She resides in Southern California with her husband and two sons.

Recipe: Natural Easter Eggs

/in /by

Try this creative, all-natural way of decorating Easter eggs!

Materials:

  • Large Pot
  • Nude nylon

 

Ingredients:

  • White room-temperature eggs
  • Room-temperature water
  • White distilled vinegar (one tablespoon per egg)
  • Cooking oil (any)
  • Herbs (cilantro, parsley dill)
  • Onion skin (one onion per egg)

 

Directions:

  1. Choose an herb and pick the leaves with the shapes of your choosing.
  2. Nip the stem off the herb.
  3. Wet the egg holding the narrow side up.
  4. Place the leaf on top of the egg. Make sure the leaf sticks as much as possible because this placement will determine the imprint on the eggs.
  5. Cut the end of the nylon to remove the stitching.
  6. Grab the egg with the nylon, coving it completely.
  7. Pull back the slack and twist the nylon as tightly as possible without letting go of the egg.
  8. Without letting go of the egg, use your middle finger as a hook and wrap the thread around the twisted nylon 20 times.
  9. Cut the extra nylon and thread.
  10. Peel off the onion skin and place them in a large pot. Fill 1/5-3/4ths of the pot.
  11. Carefully add one layer of eggs to the pot, and cover them with some of the onion skin.
  12. Slowly add water to the pot until the eggs are covered. You can add 1/2-1 inch water.
  13. Place the pot on the stove, bringing the water to a boil (5-10 minutes).
  14. Add one tablespoon of vinegar for every egg in the pot to the boiled water.
  15. Lower the fire to medium heat, and let the pot simmer (15-20 minutes).
  16. Remove the pot from the stove and check the coloring of the eggs. The eggs should be a dark burgundy. For lighter colors, boil the eggs for less time with less vinegar.
  17. Place the eggs on a plate. Using scissors, carefully cut the nylon from the eggs.
  18. Slowly rub the herb leaf off the egg. Use a wet paper towel to wipe the egg.
  19. Use a paper towel to coat the eggs in oil, covering them completely.

 

Visit my Youtube channel to watch the tutorial video, or click here!

 

Shushan Darzian is the founder and owner of Ladybugs Catering & Events. Her passion for food, presentation and exquisite detail drive her mission to provide outstanding service for her clients. As a former educator, she is committed to life-longing learning and loves to travel. She resides in Southern California with her husband and two sons.