1 tsp white flour
1 tsp salt
1/4 tsp black pepper
1/4 cup (2 Oz.) cooking oil or butter
1/2 cup (4 Oz.) finely chopped fresh chives/scallion stems
2 cups (16 Oz.) finely chopped fresh parsley
1/2 cup (4 Oz.) fresh coriander or 2 table spoon dried ones
1/4 cup (2 Oz.) fresh or dried dill weed
1/2 table spoon dried fenugreek
If you like than you can use (1 tsp red currants
1/3 cup (2-3 Oz.) finely chopped walnuts)
In a bowl add the eggs, 1/2 of the cooking oil and all other ingredients, with the exception of fresh and dried vegetables. Beat it with a fork until the ingredients have been mixed well.
Add the vegetables, and stir the mixture until the vegetables have blended in (do not beat it any longer due to the delicate nature of fresh vegetables).
Put the oven setting to bake at 250 degrees (F). Pour the remainder of the cooking oil in an oven safe dish. Pour the vegetable mixture in the dish. Bake at this setting for about 40-45 minutes. You may cover the dish with aluminium foil at the beginning to prevent over-drying of the top crust. Remove the foil half way during the baking process.
Also you can fry it on the cooker.
Cut in square pieces before serving.