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.
Ingredients:
4 to 6 eggs
1 diced medium yellow onion (or 1 cup chopped green onion)
1 bunch parsley, chopped
olive oil
salt
pepper
Directions:
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)
eggs
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.
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Ok that seems both amazingly delicious and super simple. (And I happen to have all the ingredients without a trip to the grocery store. Whoo!) I'm on it.
In Spain, I ate tons of tortilla espanola, which is a super boring combination of egg and potato. If only they'd gone outside and grabbed some herbs.
-Erin
we call them 'parsley omelets' and make them about 3" across. boy are they tasty! my mom's family was from Dikranagerd as well so no wonder your recipes look so familiar. i'll definitely be visiting again and maybe one day i'll start cooking too. :)
We dont use an Armenian name for this one even when speaking Armenian. This is ajaa in my family.
Interesting! I can understand why..."Ajaa" is so much easier to say than "sokhov boghdonosov dabag"!
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My Grandma use to make these quite a bit. She and my Grandpa were both Dikranagertsi's. Infact, I never knew half the Armenian Meals I've had for my whole life came from that region until I had purchased a cookbook that came from St.Leon's. I hope to make these myself.
I understand the St. Leon cookbook is a winner. There's a copy waiting for me in NJ complements of my mother...Thanks Mom!
By any chance, Victoria, is your last name Hortian?
No my last name is Farishian. I'm the granddaughter of the late Aram & Victoria T.Farishian.
This is Ejjeh.
My Mom, Grandmother and Grandfather were Dikranagertsi. Because my Aunts lived with my Grandmother after my mom got married my Aunts were the best cooks! My mom used to make these eggs and she called them a "western omelet" to keep it easy for us kids, we had them on white bread with a little mayo.. yum... this reminds me now I need to try them on my kids for dinner some night! Easy meal. WHen I order a western omelet out, it is YUCK... needs the green onion and fresh parsley!