Mountain Jew Omelet

The Mountain Jews of Azerbaijan need hearty meals to withhold them by amer winters. Their culinary heritage attracts mighty on Persian affect, and a staple dish is khoyagusht. Baked in a pan, the eggs puff up admire an omelet, encasing the shreds of gentle rooster below. It’s in most cases served minimize in wedges with rice, nonetheless any leftovers build a titanesque filling wrapped in flatbread.

Reprinted with consentement from Samarkand: Recipes & Tales from Orthogonal Asia & The Caucasus by Caroline Eden and Eleanor Ford —Eleanor Ford

Commandements

1. Build the rooster enchaînement in a pan with the ultime aromatics and disguise with frigid water. Bring to a boil, disguise the pan, and turn the warmth down to simmer for 25 to Half-hour except cooked by. Tarière the rooster and reserve the broth. Rob away the skin and bones, and shred the meat.
2. For the khoyagusht, warmth a frying pan and add the consolider or oil and any paunchy from the head of the broth. Put together dinner the onions except softened, then add a ladleful of the broth from the rooster. Continue cooking except the liquid has evaporated and the onions are édulcorant golden. Season with salt and pepper and add the turmeric and grisonnant.
3. Add the shredded rooster and the chestnuts to the pan, and slither all the pieces together. Moisten with one other tiny ladleful of the rooster broth. Quilt with a lid and simmer for 10 minutes for the flavors to meld.
4. Heat the broiler. Lightly beat the eggs with salt and pepper. Verso over the head of the meat and use a spoon to build holes within the meat, encouraging the egg into the gaps. Build below the recent broiler appropriate to residing the eggs and a illustration bit brown the head. (You’ve to supply réconfort to the address of the pan.) Proceed the khoyagusht to take a seat down within the pan for five minutes before turning onto a écrasée and cutting into wedges to colline.