Fresh Herb Kuku
This is from New Food of Life, a beautiful Persian cookbook that my friend Laila gave me recently. The recipe can also be found online here.
Instead of a cup each of chives, dill, parsley and cilantro, I used a cup of chopped cilantro and two cups chopped arugula, and went very heavy on the crushed garlic. Instead of advieh I used equal parts cardamom, cumin and coriander. Instead of the tablespoon of dried fenugreek leaves, I used a teaspoon of ground fenugreek. I cut the oil by about a third.
It's baking now. I wonder how it will turn out?
Update: It's hard to tell when something is done when you haven't made it before and don't know what it's supposed to look like. The version of the recipe in New Food of Life calls for adding half the oil, then the egg mixture, then baking for 25-30 minutes, adding the second half of the oil on top, and then baking for 25-30 more minutes. As it turns out, 20 minutes per half seems to be totally adequate. The kuku is firm all the way through, golden brown on the bottom, and ever so slightly too brown on the sides.
As for the taste, it's way too salty and greasy, but otherwise tastes good. It might seem less greasy if eaten cold, and the saltiness might be okay if served with bread or yogurt as the book suggests. Next time I'll cut the salt in half and cut the butter even more than I did.
This was relatively quick to put together and came out of the oven slightly more than an hour after it occurred to me to make it.
Instead of a cup each of chives, dill, parsley and cilantro, I used a cup of chopped cilantro and two cups chopped arugula, and went very heavy on the crushed garlic. Instead of advieh I used equal parts cardamom, cumin and coriander. Instead of the tablespoon of dried fenugreek leaves, I used a teaspoon of ground fenugreek. I cut the oil by about a third.
It's baking now. I wonder how it will turn out?
Update: It's hard to tell when something is done when you haven't made it before and don't know what it's supposed to look like. The version of the recipe in New Food of Life calls for adding half the oil, then the egg mixture, then baking for 25-30 minutes, adding the second half of the oil on top, and then baking for 25-30 more minutes. As it turns out, 20 minutes per half seems to be totally adequate. The kuku is firm all the way through, golden brown on the bottom, and ever so slightly too brown on the sides.
As for the taste, it's way too salty and greasy, but otherwise tastes good. It might seem less greasy if eaten cold, and the saltiness might be okay if served with bread or yogurt as the book suggests. Next time I'll cut the salt in half and cut the butter even more than I did.
This was relatively quick to put together and came out of the oven slightly more than an hour after it occurred to me to make it.
posted by Dryxine | 9:35 PM
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