Spinach & Herb Jibn

Name: Spinach & Herb Jibn
Cuisine: Syrian
Ingredients: 1 bunch spring onions; pinch of salt; 40 g (1½ oz) butter; 225 g (8 oz) baby spinach; 6 large free range eggs; 160 g pack garlic and herb soft cheese; 160 g pack garlic and herb soft cheese; 160 g pack garlic and herb soft cheese; 10 grinds black pepper; 1 level tbsp chopped parsley; 175 g (4 oz) grated extra mature cheddar; 2 tbsp grated parmesan

Preparation info

Serves:
10-12
as a nibble, 4-6 as a light meal with salads

Difficulty
Easy

Appears in

To Life!

By Judi Rose and Jackie Rose

Published 2020

About

To Persians they are kuku, to Egyptians eggah, and to Syrian cooks, who add cheese, they are jibn. Whatever the name, these creamy baked omelettes are one of the culinary glories of Sephardi cuisine.

Ingredients

1 bunch spring onions
pinch of salt
2 cloves garli

Asia
Africa
Egypt
Syria
Israel
Persia
Dessert
Vegetarian
Gluten-free
Jewish

Method

Preheat the oven to 190°C/Gas 5. Lightly oil a 20 × 20 cm (8 × 8”) ovenproof dish or cake tin and line the bottom and two of the sides with a strip of baking paper – this makes it much easier to remove the cooked jibn.

Thinly slice the trimmed spring onions, keeping the white a