This omelet recipe is served warm with pita bread as part of a spread of other items on the Palestinian breakfast table such as Thyme mix, olive oil, olives, different type of cheeses, sliced tomatoes, cucumbers and any seasonal greens such as arugula, mint or parsley. (Serves 2-3)
With a whisk, mix all ingredients together to form a homogenized mixture.
Take one ladle of the mix and pour into the hot oil. Cook on both sides to get a nice golden color.
Serve immediately or at room temperature with fresh pita bread and small cut Arabic salad ( tomatoes, cucumber, dry mint, parsley, green onions, all seasoned and dressed with lemon juice and olive oil ).
Recipe From: Mimi Cooks
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