Ingredients (servings 4-6):
Empty the contents of the can and dried sliced onion into a bowl of luke warm water and soak for 10 minutes. Drain and try to get the water out as much as possible. Beat eggs in a bowl and add the drained vegetables plus salt and pepper to taste. Stir the mixture well with a fork until its smooth. Heat half of the oil in a non stick frying pan (for a thicker kookoo use smaller and for a thinner kookoo use larger pan), pour the mixture into hot oil after 2-3 minutes reduce the heat to medium. Wait another 5-7 minutes or until well browned (lift the edges of kookoo with a flat utensil to check if browned) turn over (like a large pancake) and follow the same steps by adding the remaining of the oil to it. Serve hot or cold with Lavash or Pita bread.