1. Preheat oven to 350 degrees. Combine eggs, baking powder, cinnamon, cardamom, cumin, salt, pepper, and flour in a medium bowl. Whisk until combined. Add garlic, chives, parsley, cilantro, dill, fenugreek, and 2 tablespoons olive oil. Mix thoroughly.

2. Brush 2 tablespoons olive oil onto the bottom and sides of a 9-inch square nonstick metal baking pan. Place in the oven for 5 minutes to heat the oil. Pour egg mixture into pan; bake for 30 minutes.

3. Remove pan from oven, and pour remaining 2 tablespoons oil over the top. Return to oven, and bake until golden on top, about 10 minutes more.

4. Transfer pan to a wire rack to cool slightly before unmolding. Invert onto a serving platter, and cut into pieces. Serve hot or at room temperature with yogurt.