Coucou Sabzi (Herb, Vegetable and Egg Pancake)
Recipe courtesy Arzu Yilmaz

Serves 4 to 6

Ingredients:
1 1/2 cups parsley, chopped
1/4 cup scallions, finely chopped
1/4 cup romaine lettuce, finely chopped
1/4 cup dill, finely chopped
1/4 cup mint, finely chopped
1/4 tsp. turmeric
1 tsp. salt
1/2 tsp. pepper
6 eggs
2 Tblsp. + 1/3 cup olive oil

Directions:
Combine all the chopped vegetables, turmeric, salt and pepper in a deep bowl. Add the eggs and 2 Tblsps of the oil and beat vigorously with a fork to combine them. Taste for seasoning. In a large frying pan heat the remaining 1/3 cup oil over moderate heat for a minute. Pour in the herb and egg mixture. Spread it out evenly with a spatula. Cover and cook over low heat for 8 to 10 minutes; until edges fairly firm but the center is still moist. Run a knife around the circumference of the pan to free the pancake, then cut into 4 pie-shaped. Cook uncovered for 1 or 2 minutes more, shaking the pan back and forth gently. When the center of the pancake is firm but still slightly moist, cover the skillet firmly together, invert them and turn the pancake out on the plate. Then carefully slide the pancake back into the pan. Cover again and cook for 4 to 5 minutes more to brown the under-side. Slide out of the pan to a serving plate and serve warm.