[Contents]

Parsley Omelet

'IGGIT EL BAQDOUNIS

        4 eggs
        1/2 cup chopped parsley
        1 tsp. flour
        Salt and pepper
Beat eggs and combine with other ingredients. Fry gently, stirring to center, in butter, vegetable shortening or olive oil. Turn once. Fold over onto serving platter.


(From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)

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