Spring Greens Omelette – Tapakatc Sibekh
This spring greens omelette is the perfect way to start your day with vibrant flavors. Enjoy a burst of green goodness in every bite.
Sibekh, a sickle-leaved herb that graces Armenian cuisine during the cozy spring months, heralds the vibrant flavors of spring. A staple choice for breakfast and lunch, Sibekh fried with eggs offers a wholesome and nourishing meal. Reminiscent of spinach but with a unique texture, these green shoots boast a hint of carrot flavor, adding depth to any dish.
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Spring Greens of Armenia – Banjar
As spring unfolds, Armenian mountain slopes and meadows, fields, and woodlands transform into a sea of edible herbs. In bustling city markets, neatly tied bunches of these greens in various shades of emerald tempt the senses. Freshly foraged, these spring super-foods are packed with essential minerals and vitamins, offering a rejuvenating boost after the long winter months of vitamin deprivation. Embrace the season’s bounty and indulge in the nutritious goodness of Sibekh and other seasonal greens.
More than 300 types of edible vegetables known as its own category “banjar” have been part of the Armenian cuisine used as:
- salads, or pickles,
- soups and sided dishes,
- baked, sautéed, steamed, or salted.
- a filling for stuffed breads.
Wild asparagus, nettle, wild sorrel, spinach, sibekh (sickleweed), sindz (salsify), tarragon, mint, mandak (astrodaucus), shoushan (wild chervil), purslane, thelook, sindrik (solomon seel).
…these are the names of the few beloved edible greens that are prevalent in all regions of Armenia.
Sibekh has its unique place in the myriad of edible herbs. It is considered one of the noble greens and is served on Easter as a festive dish.
I am fortunate enough to be able to grow it in my small garden and it thrives now throughout.
It has herbaceous notes (from a faint carrot flavor to distinct sibekh flavor) that is unique for this plant. In Armenia, they make soups and omelets, saute and stir-fry with these wild spring greens.
What’s unique about this omelette recipe?
Grocery and Pantry List
Time Required:
Special Tools to Use:
Recipe Steps at a Glance
This Spring Greens Fried Eggs recipe can be broken down into the following steps:
Step-by-step: How to Make Spring Greens Omelette
Step 1: Washing and cleaning sibekh
After harvesting the young sibekh clusters, carefully cut the roots and discard any rough and dead leaves. Give them a quick rinse, then submerge them in salted water for 20-30 minutes. The salt not only loosens the dirt and dust but also kills any unwanted bacteria. After that, rinses them a few times until no soil sediment is seen in the water.
Step 2: Steaming sibekh
Steaming sibekh Sautéing sibekh with butter Sautéing sibekh
Steam them in a little bit of water for 10 minutes, patiently wait until most of the water evaporates. Drain them and gives them a quick chop. Return the pan to the stove. Melt a tablespoon of butter and place the chopped greens in the pan, delicately stir-fry them. Season the greens with salt and pepper, reduce the heat, allowing the butter to soak into the fibrous stems and leaves.
Step 3: Frying with eggs
In a small bowl, whisk the eggs with a pinch of salt, ensuring they are perfectly seasoned. Evenly pour the egg mixture over the sibekh (photos above), cover the pan and cook on low heat until the eggs are beautifully set.
Best Way to Serve
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More Recipes to try From Cafe Osharak
If you give this recipe a try, I’d be thrilled to hear from you! Let me know if you find it delicious and easy to make. Feel free to reach out with any questions or suggestions—I’m here to help. And be sure to check out other recipes from Cafe Osharak that you might enjoy!
Spring Greens Omelette – Tapakatc Sibekh
Instructions
- Thoroughly wash and clean the sibekh. Place in a saute pan, pour boiling water so that it almost covers all the greens. Reduce heat to medium low. Cover the pot with a lid and let simmer for 10 minutes or until the stems are soft.
- Strain sibekh in a colander. Use the same saute pan and melt the butter.
- Chop the sibekh into bite size pieces and add to the melted butter. Stir and fry the greens in the butter for 2-3 minutes. In a small bowl, whisk the eggs with salt and pepper.
- Evenly pour over the fried sibekh and stir with the spatula. Lower the heat and let it cook until the eggs are set.
