Maqlūbat al-Ṭirrīkh (Ṭirrīkh Omelet, 'Upturned' Style)
Origin: Baghdad, Iraq
Source: Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
Ingredients
- tirrikh (small salt fish)
- sesame oil
- kusfara (coriander)
- cumin
- caraway
- darsini (cinnamon)
- eggs
Instructions
- Fry ṭirrīkh in sesame oil (shīraj), then set it in a dish to cool.
- Cut off heads and tails, remove the backbone, and pick out all bones and spines as thoroughly as possible.
- Crumble and shred the flesh, then dust with dried coriander (kusfara), cumin, caraway (karāwiyā), and cinnamon (dārṣīnī).
- Break eggs over it and mix well.
- Cook in sesame oil in the maqlūba pan as a maqlūba is fried, until both sides turn rosy, then lift out.