Kuku – Persian frittata

By Donald Macleod

Preparation 10 mins. Cooking 40 mins. Serves 4-6

– 2 red onions or large shallots
– 200g kale or cavolo nero (stalks discarded) finely chopped
– 200g cabbage greens, cut into thin ribbons and roughly chopped
– 2 cloves garlic, crushed (or 2 tsp garlic granules)
– 1 heaped tsp ground fenugreek
– 1 heaped tsp turmeric
– 8 large eggs
– 2 tsp baking powder
– 2 tbsp plain flour
– 2tbsp Greek  yoghurt
– 2 handfuls dried barberries
– 40g pine nuts
– 200g Feta cheese, broken into small chunks
– Salt & pepper
– Olive oil

• In a large frying pan, over medium heat, fry the onion in enough oil to cover the base of the pan, until soft and cooked through ( a couple of mins)
• Turn up the heat and stir-fry the kale of cavolo nero until softened.
• Add the cabbage greens & stir-fry for c.6 mins. Add the garlic, fenugreek and turmeric. Season generously with salt & pepper. Cook until the cabbage is wilted and cooked through. Then take the pan off the heat and leave to cool a little.
• Preheat the oven to 200° C. Line an ovenproof dish (c.16cm x 30cm) with greaseproof paper
• Crack the eggs into a large mixing bowl and whisk. Add the baking powder, flour, yoghurt and a little salt, if desired and mix well.
• Add the barberries and pine nuts, and then stir the cooled greens into the egg mixture, a little at a time, until thoroughly mixed.
• Last, fold in the Feta pieces. Pour the mixture into the prepared dish, making sure it’s evenly spread.
• Bake for 30 mins (check after 25) until the top is golden and beginning to brown, and a knife inserted into the middle comes out clean. Allow to cool slightly, then cut into slabs. Serve with whatever salads you like, or with flatbreads and yoghurt.

There are all sorts of variations on this with different “green” ingredients, such as flat-leaf parsley, dill and coriander. You can also throw in some walnuts or pecans, say 100g.