Reconstruction of Hilyauniyya
Alternate reconstructions:
Serves 4
Ingredients
Steps
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Cut asparagus and lamb into bite-size pieces.
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Boil asparagus for about two minutes. Boil lamb until just cooked through, about two minutes.
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Mix asparagus and lamb in a small non-stick skillet, about 9-10". Add coriander and black pepper to taste, around 1-4 - 1/2 tsp each.
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Crack eggs, and mix with a fork. Add more coriander and black pepper to taste, around 1/4 - 1/2 tsp each.
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Cover skillet and put over medium-low heat. Cook until eggs are set and slightly browned, 10-15 minutes.
Notes
Making this a second time (a few weeks later, at Camelot) showed that you either need a good non-stick skillet for this, or you should oil the skillet fairly heavily before putting everything in.
This comes out a bit thin in a 12" skillet. Would be worth trying in a 10".
Won't scale easily to a large group, but easy for a single table, and probably feasible for a small feast.
This is a "tortilla" in the Spanish sense, AKA a Spanish Omelette.
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