A sort of frittata, vegetarian and gluten free … Fae’s Kuku !

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I featured Fae Naderi’s Kuku or Persian Frittata on last Saturday’s the Independent . I love Fae’s recipes, always original and so carefully put together.

Kükü is a Persian/Iranian dish similar to frittata. By comparison with frittata, kuku uses a smaller proportion of eggs to bind larger amounts of other ingredients, it has spices instead of cheese and is cooked on low heat or baked in the oven. This is a recipe passed on to me by my friend Fae Naderi from California.

1 cup parsley leaves, finely chopped
1 cup cilantro/coriander leaves finely chopped
1 cup garlic chives or chives finely chopped
1 Tbsp dried dill
2 cloves garlic crushed and minced extra finely
¾ tsp turmeric powder
¾ tsp salt
¼ tsp ground black pepper
5 large eggs
4 Tbsp oil divided

-Put the chopped herbs in a large bowl. Sprinkle/add garlic, turmeric, salt, pepper and toss well. Add eggs and beat with the herbs briefly to mix. (The key is not to over beat the eggs.)
-In a 25cm non-stick fry-pan (need a lid), add 3 Tbsp oil and heat on high. (The key is for the pan and oil to be hot.)
-Pour the egg mixture into the pan and quickly with a wooden spoon, smooth and flatten the top. As the eggs harden at the sides of the pan, push them slightly to allow soft egg mixture to flow to the sides (2 minutes). Lower heat to medium-low and put the lid on. When the egg mixture is somewhat set on the top/center…
If you want the kuku to be in one piece, put a large plate over the fry-pan and flip. Add 1 Tbsp oil to the pan and with a wide spatula, slide the kuku back into the pan.

Kuku is served with plain yoghurt.
And this is the link to Fae’s blog

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