← Nouns Cooking · Lebanese & Turkish

Ingredients

• 5 large eggs
• 60 g Parsley, leaves and tender stems, finely chopped
• 60 g Coriander (cilantro), finely chopped
• 30 g Dill, finely chopped
• 4 spring onions (or 1 leek, green part), finely chopped
• 40 g Walnuts, chopped
• 2 tbsp Dried barberries (zereshk) (optional)
• 1 tbsp Dried fenugreek leaves (kasuri methi) (optional)
• 1 tbsp plain flour
• 1 tsp Baking powder
• ½ tsp Ground turmeric
• 1 tsp Salt
• ¼ tsp Black pepper
• 4 tbsp Olive oil

Method

1. Wash the herbs and dry them very well before chopping; wet herbs make a soggy kuku. Heat the oven to 180°C (350°F).
2. Whisk the eggs with the flour, baking powder, turmeric, salt and pepper until smooth.
3. Fold in the herbs, spring onions, walnuts, barberries and fenugreek (if using). The mixture should look more green than yellow.
4. Pour the oil into a 22 cm baking dish or ovenproof pan and heat it in the oven for 5 min. Carefully pour in the egg mixture and smooth the top.
5. Bake for 25–30 min until puffed, set in the middle and golden at the edges.
6. Cut into squares and serve warm or at room temperature with yogurt, flatbread and radishes.

Tips

• Barberries (zereshk) add little bursts of sourness; soak them in water for 5 min first. Dried cranberries, chopped, are a sweeter stand-in.
• Contains walnuts and wheat flour.

Sources

Written in our own words after cross-checking these recipes:

Cooking with Ayeh Unicorns in the Kitchen The Mediterranean Dish