Other savoury dishes
Omelet Sozi
املت سوزی
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Makes
- 4 servings (Estimated)
- Kind
- Other savoury dishes
- Where it is eaten
- Provincial
- Serving
- 250 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- suzi greens 250 g
- egg egg 4 large eggs
Quantities and nutrition on this page are estimates unless the source gives measured values.
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Cook or chop the main ingredients and remove excess moisture.
Mix with egg, seasonings, and any binding ingredients.
Shape into portions or spread the mixture evenly in a pan.
Fry on both sides or bake until set and golden.
Drain briefly and serve warm or at room temperature.
Cook's notes
Prepare and measure all ingredients before cooking so the steps can proceed without interruption. Match the heat to the cooking method and recheck seasoning before serving.
Background
This item belongs to the food traditions of Sistan and Baluchestan, shaped by an arid climate, pastoral life, grains, dates, spices, preservation methods, and tandoor cooking.
Nutrition
| Energy | 370 kcal |
|---|---|
| Protein | 23 g |
| Fat | 22 g |
| Carbohydrate | 20 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0488 · Evidence: B (Officially supported)
Open the source page https://www.chtn.ir/news/14011113292932/%D8%A8%D8%B1%D9%86%D8%AF%D8%B3%D8%A7%D8%B2%DB%8C-%D8%B1%D8%A7%D9%87%DA%A9%D8%A7%D8%B1-%D8%AA%D9%88%D8%B3%D8%B9%D9%87-%DA%AF%D8%B1%D8%AF%D8%B4%DA%AF%D8%B1%DB%8C-%D8%AE%D9%88%D8%B1%D8%A7%DA%A9-%D8%A7%D8%B3%D8%AA-%D8%B4%D9%86%D8%A7%D8%B3%D8%A7%DB%8C%DB%8C-%D8%A8%DB%8C%D8%B4-%D8%A7%D8%B2-2%D9%87%D8%B2%D8%A7%D8%B1