Cardamom gives a delicate Arab touch to this substantial Egyptian omelet which can be served as a main dish.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Bring the chicken stock to the boil, adding a little salt. Put in the noodles or tagliatelle and cook until only just tender, then drain.
Step 2
Beat the eggs in a large bowl. Add the chicken, noodles, and cardamom seeds or powder. Season with salt and pepper, and mix well.
Step 3
Heat the butter or oil in a large, preferably nonstick skillet. Pour in the egg mixture and cook over very low heat for about 25 minutes, or until it is set and only the top is runny. Dry and brown the top under a hot broiler. Turn out onto a serving dish, and serve garnished with chopped parsley.
Variation
Step 4
Alternatively, you can bake the dish in a preheated 350°F oven for about 30–45 minutes, or until firm and lightly browned on top.
