Khoyagusht is a unique and delicious dish originating from the cuisine of the mountain Jews of the Caucasus. This omelet, rich in flavors and textures, combines succulent meat, nutty chestnuts, and aromatic spices, creating an unforgettable gastronomic experience.

Origins and significance

The mountain Jews, also known as Caucasian Jews, have inhabited the Caucasus region since the 5th century CE. Their cuisine reflects a blend of Persian, Azerbaijani, and local Caucasian influences, all adapted to the dietary laws of kashrut. Khoyagusht, which means “meat with eggs” in Persian, is one of the most famous dishes of this community, often prepared for special occasions and family gatherings.

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Recipe

Ingredients

For the chicken broth:

• 2 chicken drumsticks

• 1 onion, roughly chopped

• 1 carrot, roughly chopped

• 1 celery stalk, roughly chopped

• 2 bay leaves

• 1 teaspoon sea salt

• 1 teaspoon black peppercorns

For the omelet:

• 2 tablespoons butter or oil

• 2 onions, sliced

• 1 teaspoon ground turmeric

• 1 teaspoon paprika

• 200g cooked and peeled chestnuts, halved

• 6 eggs

• Salt and pepper to taste

Preparation

Preparing the Chicken:

1. Place the chicken drumsticks in a pot and add the onion, carrot, celery, bay leaves, salt, and pepper. Cover with water.

2. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, until the meat is tender.

3. Remove the drumsticks, let them cool, then remove the skin and bones and shred the meat. Reserve the broth.

Preparing the omelet:

1. Heat butter or oil in a pan and add the sliced onions. Sauté until soft and golden.

2. Add turmeric and paprika, stirring well.

3. Add the shredded chicken and halved chestnuts. Pour in a ladle of the reserved broth, cover, and let simmer on low heat for 10 minutes to blend the flavors.

Adding the eggs:

1. Beat the eggs with salt and pepper. Pour them over the chicken and chestnut mixture in the pan.

2. Use a spoon to create slight indentations to allow the eggs to seep through the mixture.

Baking:

1. Preheat the oven to the grill (broil) setting.

2. Place the pan in the oven and bake until the eggs are set and slightly golden on top.

Serving:

1. Remove the pan from the oven and let it rest for 5 minutes.

2. Carefully transfer the omelet onto a plate and cut it into slices. Serve warm.

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