The combination of parsley and onions is familiar to most of us as the perfect complement to a multitude of dishes, but the practice of mixing them with eggs is especially popular among Armenians from Dikranagerd. My mother-in-law, who spoke and cooked in the distinctive Dikranagertsi style, called this sokhov boghdonosov dabag.
|Parsley, onions and eggs -aka- sokhov boghdonosov dabag – prepared by Onnik Dinkjian. His recipe is below. (Photo credit: Anahid Dinkjian)|
This might be my favorite breakfast of all time — except, it’s not necessarily breakfast.
In America, we associate eggs with morning but this recipe makes a very satisfying meal any time of day. It can even be eaten cold, or at room temperature.
And it’s perfect for wrapping in fresh, soft lavash.
4 to 6 eggs
1 diced medium yellow onion (or 1 cup chopped green onion)
1 bunch parsley, chopped
1. Beat the eggs until smooth.
2. Slowly heat a 10-inch skillet with just enough olive oil to sauté the onion until slightly soft.
3. Add the sautéed onion and the parsley to the egg and beat again until blended.
4. Add salt and pepper to taste.
5. Reheat the skillet with about 1/8 inch of oil, being careful not to let the oil smoke.
6. Test by adding a few drops of egg mixture to see if the oil is ready.
7. Slowly pour in enough egg mixture to make a thin sheet slightly thicker than a crepe and about six inches across.
8. Turn once, cooking until slightly brown on each side.
9. Remove and place on a paper towel to absorb excess oil.
Parsley, Onions and Eggs – Dinkjian-style:
Note: Ingredient amounts are up to you!
Onion (chopped coarsely)
Fresh Parsley (chopped fine)
Mix all together.
Use CANOLA Oil, (not olive oil), Heat GENEROUS amount of Canola oil in the pan so that the mixture fluffs up and can almost float in the pan.
(Spoon some of the egg mixture into the hot oil. Cook a few at a time until all mixture is used.)
When browned (on both sides) and eggs are cooked, serve with salt/pepper and fresh parsley sprig for garnish.