Sunday, November 29, 2009
This delicious and nutritious dish is from The Vegetarian Table: North Africa by Kitty Morse, which a coworker lent to me. Makhoudas are more like a frittata than a quiche and can be served at either room temperature or hot. It can also be used as a filling for foccacias.
This recipe was quite easy although there's some pre-preparation involved with the bharat (Tunisian rose petal seasoning) and the parsley. It's essential though as the combination is what gives this dish its distinctive flavour.
2 tablespoons olive oil
1 large onion, finely chopped
1 can of navy beans, drained and mashed with a fork (if you can't find navy beans, butter beans or rinsed and drained baked beans are good substitutes)
20 flat-leaf parsley sprigs, minced
210g of Swiss or Gruyere cheese (I used a small packet of Mainland Swiss cheese slices)
3 tablespoons dried bread crumbs (use wheatgerm for a healthier alternative)
1 tablespoon sweet paprika
1 teaspoon bharat*
1/2 teaspoon salt (really not necessary given the amount of cheese involved)
Lemon wedges for garnish
Preheat oven to 200 degrees. Brown onion in a frypan and set aside.
In a large bowl, beat the eggs and add the onion, mashed beans, parley, mint, cheese, wheatgerm, paprika, bharat and salt.
Grease a 20cm baking tin (or line the tin with a baking sheet and spray with olive oil). Pour egg mixture into the dish and bake on the middle rack until golden brown and firm - 45-50 minutes or until a knife inserted in the centre comes out clean. Let cool for 10 minutes before placing onto a serving platter.
Cut into slices and serve a room temperature with lemon wedges and green salad.
* How to make bharat
Bharat is a seasoning made from rose petals and is used to add flavour to meat and egg dishes.
2 tablespoons dried rosebuds (I used the rosebud tea from T2), stem and calyx removed
1/2 teaspoon ground black pepper
1/4 teaspoon ground cinnanom.
Grind all ingredients together using a spice grinder or mortar and pestle.