Omelette aux Herbes
If Jewish-Arab relations are better in Marseille than in any other city in France, it is in part due to people like Martine Yana. A Moroccan-born Jewish sociologist married to a Tunisian, she is the head of the Centre Culturel Juif (Jewish Cultural Center), near the Grande Synagogue in downtown Marseille. When La Radio de la Communauté Juive (Radio of the Jewish Community) went on the air in 1981, Martine hosted a weekly talk show in which she invited Jews to chat about their culinary customs. “We followed people’s holiday traditions in Tétouan, Salonika, Turkey, and Marseille,” she told me in her office. “And we got their stories.” This was the period when people were beginning to open up about their experiences in World War II and their Jewishness in general. Like many other French people, Martine thinks philosophically about food. She asks the guests on her programs why they eat certain foods and about the symbolism surrounding them. “I was surprised that so many people didn’t see the greater meaning in what they were doing,” she told me. As head of the cultural center, she has taken it upon herself to present Jewish traditions in France proudly to the outside world. When the mayor of the city of Marseille chose to feature the country of Algeria at a city exhibition, for example, she made sure that there was a Jewish presence and set up a pavilion featuring traditional handmade costumes and cuisine. Last year, during the annual Ramadan festival in Marseille, she suggested to the head of the Arab Cultural Center that there be a Jewish booth. He agreed, and her team of assistants joined her in organizing Hanukkah games for the children and distributing pamphlets on Jewish religion and customs. To their surprise, the curiosity about Judaism made the booth a huge success. Clearly, the time was right. In her cookbook, Trésors de la Table Juive, Martine gathers stories and recipes that cover the breadth of Judaism in France. She includes dishes like this old Provençal spinach-and-herb omelet. The omelet, often served cold, is similar to the North African omelets called m’hemmer, flavored sometimes with chicken and calves’ brains, sometimes with vegetables. Today they are mostly eaten cut into small squares as an hors d’oeuvre on special occasions, such as weddings and Bar Mitzvahs. I love this rendition, with its bright-green color, served hot or cold as an appetizer, or as a main dish for brunch. Use the recipe as a guide, and vary the greens and herbs seasonally, according to your whim.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
Preheat the oven to 350 degrees.
Step 2
Wash and dry the greens and herbs thoroughly. Save a sprig or two of the herbs for garnish. Put the rest in a food processor, and pulse until the greens and herbs are finely chopped, but not puréed. You can also mince them, and then grind them with a large pinch of salt in a mortar and pestle. The goal is to extract the juices from the greens.
Step 3
Beat the eggs in a medium bowl with 3 tablespoons water and the teaspoon of salt. Then gently fold the greens into the eggs. The mixture should be a vivid shade of green.
Step 4
Heat a thin film of olive oil in a large ovenproof skillet over low heat. Add the beaten eggs, and cook just a minute or so, to brown the bottom a bit. Then put the pan in the oven, and cook for about 10 minutes, until set. Put a plate the size of the skillet on top of the eggs, flip, and then slide the top side onto a platter and serve, sprinkled with some more herbs; or serve the omelet straight from the pan.
