Khoyagusht
Khoyagusht
A substantial meat-and-egg skillet dish, something between an omelet and a frittata, common in Kavkazi Jewish cooking. It uses a generous quantity of eggs poured over sautéed lamb or beef, producing a hearty, protein-rich dish suited to family meals.
Ingredients
- •1 lb ground beef or lamb
- •1 medium onion, finely chopped
- •2 tbsp vegetable oil
- •8 large eggs
- •1/4 cup chopped parsley or cilantro
- •1 tsp kosher salt
- •1/2 tsp black pepper
- •1/2 tsp ground cumin
Instructions
- 1
Heat the oil in a large skillet over medium heat and sauté the onion until soft and lightly golden.
- 2
Add the ground meat and cook, breaking it up with a spoon, until browned and fully cooked.
- 3
Season the meat with salt, pepper, and cumin, then drain excess fat if needed.
- 4
Whisk the eggs in a large bowl until very well beaten and stir in the chopped herbs.
- 5
Spread the meat evenly in the skillet and pour the eggs over the top.
- 6
Lower the heat and cook gently until the edges set and the center begins to firm.
- 7
Cover the skillet for a few minutes, or finish under a broiler, until the omelet is fully set.
- 8
Slice into wedges and serve hot or warm.
Kosher notes
Use kosher beef or lamb. Since it is a meat dish containing eggs, avoid serving with dairy sides in a kosher meal.
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