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Middle Eastern

Kuku Sabzi
Ingredients
To grind walnuts, pulse in a food processor or place in a resealable plastic bag and roll with a rolling pin until finely ground. Be sure to thoroughly dry herbs before adding them to the egg mixture, as excess water can cause the kuku to become spongy. Look for edible dried rose petals at Middle Eastern markets or online.
7 large eggs
1/4 cup finely ground walnuts
3 Tbsp. olive oil, divided
1 Tbsp. all-purpose flour
2 tsp. dried rose petals, crushed (optional)
1 tsp. baking powder
1 tsp. ground cumin
1/2 tsp. ground cinnamon
1/4 tsp. ground cardamom
1/8 tsp. ground turmeric
Salt and pepper
2 garlic cloves, crushed
1 bunch green onions, coarsely chopped
1 bunch cilantro, coarsely chopped
1 bunch dill, coarsely chopped
1 bunch parsley, coarsely chopped
Greek yogurt, for serving
Warmed flatbread such as pita or lavash, for serving
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Kuku Sabzi

Kuku Sabzi

Kuku Sabzi
One Star Guiding Stars
  • Servings:Serves 6
  • Prep Time:15 minutes
  • Cook Time:60 minutes
directions
1. Center a rack in oven and heat to 350 degrees.
2. Crack eggs into a large bowl. Add walnuts, 1 tablespoon oil, the flour, rose petals (if using), baking powder, spices, 1 teaspoon salt, and 1 teaspoon pepper. Whisk gently to combine.
3. Working in batches, pulse garlic, green onions, and herbs in a food processor until finely chopped, 15 to 20 times. Fold herb mixture into egg mixture.
4. Place an 8" round baking dish or pan in oven for 5 minutes. Carefully remove from oven, then add remaining 2 tablespoons oil, followed by the egg mixture. Season top lightly with salt.
5. Return to oven and bake 30 minutes, then rotate and bake 30 minutes more. Use a paring knife to loosen edges from pan, then invert onto a serving platter. Cut into wedges and serve hot or cold alongside flatbread and yogurt.
Source: Hannaford fresh Magazine, March-April 2022
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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