1 kg fresh herbs (coriander, lettuce, parsley, dill and spring onion ends)
one spoon crushed walnut
one tablespoon baking soda
one tablespoon flour
4 tablespoon oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Wash and rinse herbs. Chop finely and fry in 2 tablespoons of oil for 5 minutes.
Let cool completely.
Beat eggs then add salt, black pepper, flour, baking soda and walnuts. Add fried herbs and mix.
Heat 2 tablespoon oil in a non-stick pan until 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, flip, and fry for another 10 minutes.
Can be served warm or cold.