1 kg herbs (coriander, lettuce, parsley, dill & spring onion ends)
4 large eggs
one spoon crushed walnut (optional)
one tablespoon baking soda
one tablespoon wheat flour
4 tablespoon cooking oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Wash herbs and rinse thoroughly. Chop finely and fry in 2 tablespoon oil for about 5 minutes.
Let cool completely.
Beat eggs well, then add salt, black pepper, flour, baking soda and walnuts. Add fried herbs and mix well.
Heat 2 tablespoon oil in a non-stick pan until it is hot. Pour in the mix, flatten the surface with the back of a spoon, and place the lid on. Reduce heat and fry for about 10 minutes, until kookoo is cooked under. Cut radially into 4 equal pieces, turn over, and fry for another 10 minutes.