Ingredients
10 large eggs
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1 teaspoon ground cumin
2 teaspoons coarse salt
1 1/2 teaspoons freshly ground pepper
2 tablespoons all-purpose flour
4 cloves garlic, minced
2 cups finely chopped chives or scallions
2 cups finely chopped fresh flat-leaf parsley
2 cups finely chopped fresh cilantro
2 cups chopped fresh dill
1 tablespoon dried fenugreek (optional)
4 tablespoons extra-virgin olive oil, plus more for pan
Labne or other thick plain yogurt, for serving (optional)
Preparation
Preheat oven to 350 degrees. Combine eggs, baking powder, cinnamon, cardamom, cumin, salt, pepper, and flour in a medium bowl. Whisk until combined. Add garlic, chives, parsley, cilantro, dill, fenugreek, and 2 tablespoons olive oil. Mix thoroughly.
Brush 2 tablespoons olive oil onto the bottom and sides of a 9-inch square nonstick metal baking pan. Place in the oven for 5 minutes to heat the oil. Pour egg mixture into pan; bake for 30 minutes.
Remove pan from oven, and pour remaining 2 tablespoons oil over the top. Return to oven, and bake until golden on top, about 10 minutes more.
Transfer pan to a wire rack to cool slightly before unmolding. Invert onto a serving platter, and cut into pieces. Serve hot or at room temperature with yogurt.
