Kuku-e-Bagli (Broad Bean Omelet)

2 cups dried broad beans
1 onion, medium
4 eggs, large
2 tablespoons flour
1 teaspoon tumeric
1/8 teaspoon cinnamon
salt, black pepper
1/3 cup liquid shortening

Soak the dried beans for 24 hours.  Peel them.  Finely grind the beans and onion together.  Add flour, tumeric, cinnamon, salt and pepper to taste and mix well.  Add the eggs and mix very well together.
In a medium frying pan, heat 3 tablespoons of shortening for a couple of minutes.  Sprinkle 1/2 tablespoon flour over the shortening.  As soon as the flour begins to take color and browns, pour the mixture into the fry pan and cover.  Be sure that the fire is medium (If it is too high the Kuku will burn – too low it will not fry).  Let fry covered for 15 minutes until the underside is golden brown and the Kuku is solid and puffy.  Remove cover.  With a sharp knife, cut the Kuku into quarters.  Turn the quarters over with a spatula and fry the other side on a medium-high fire for 10 minutes until golden brown.  Do not cover when cooking this side.  Turn off fire.  Drain on a paper towel.  Cut into small squares or pie slices.  Serve. (See note at beginning of chapter for serving suggestions.)

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