Eggah bi Ferakh wa Rishta

1. 1

   Bring the chicken stock to the boil, adding a little salt.

2. 2

   Put in the noodles or tagliatelle and cook until only just tender, then drain.

3. 3

   Beat the eggs in a large bowl.

4. 4

   Add the chicken, noodles, and cardamom seeds or powder.

5. 5

   Season with salt and pepper, and mix well.

6. 6

   Heat the butter or oil in a large, preferably nonstick skillet.

7. 7

   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.

8. 8

   Dry and brown the top under a hot broiler.

9. 9

   Turn out onto a serving dish, and serve garnished with chopped parsley.

10. 10

    Alternatively, you can bake the dish in a preheated 350F oven for about 3045 minutes, or until firm and lightly browned on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.