Title: Kuku Piaz (Onion Omelet)
Categories: Cheese Israel Jewish Persian
Yield: 1 Servings

2	tb	Corn oil
1	lb	(abt 3 cups) onion, chopped
5		Eggs, beaten
1/2	ts	Salt
1/8	ts	Ground turmeric
1/4	ts	Pepper
1/4	ts	Baking soda

Onions fried to just right consistency & in some quantity are a potent combination w/eggs, a textural marriage. The baking soda will provide a light leavening action.

1. Heat oil, reserving 1 ts, in a skillet, add onions and stir-fry over moderate heat for 3 mins, or until they are translucent w/a touch of brown. Cool slightly; set aside. 2. Beat eggs, salt, turmeric, pepper, & baking soda together. Stir in onions & pour back into skillet. Cover & fry over low heat for 5 mins. Turn omelet over onto cover, a slightly gymnastic movement, add reserved 1 teaspoon of oil to skillet, and slide in omelet. Cover pan & fry over moderate heat for 3 mins. Serve warm, sliced like a pie. Serve w/salad & bread. Serves 4 to 6.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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