A vegetarian dish that makes for a hearty lunch. 






Skill level

Average: 3.5 (38 votes)


  • ¼ tsp ground cinnamon
  • ¼ tsp ground cumin
  • ¼ tsp ground cardamom
  • 12 eggs
  • 2 tsp baking powder
  • 50 g plain flour
  • 2 garlic cloves, crushed
  • 1 cup flat-leaf parsley leaves, chopped
  • 1 cup coriander leaves, chopped
  • ½ cup dill leaves, chopped
  • 5 spring onions, finely chopped
  • 4 tbsp ghee, melted
  • 250 g Bulgarian feta*, broken into large pieces, plus extra, to serve
  • natural yoghurt, tarragon and mint sprigs, nigella seeds* and radishes, to serve


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat oven to 180˚C. Combine cinnamon, cumin and cardamom in a bowl. Set aside.

Whisk 1 egg with baking powder and flour in a bowl until combined. Add spice mixture, remaining 11 eggs, garlic and 1½ tsp salt. Whisk until combined. Stir in parsley, coriander, dill and spring onions, and season with pepper.

Grease a 25 cm round baking dish with 2 tbsp ghee. Pour in egg mixture and scatter with feta. Bake for 25 minutes or until almost set.


Drizzle with remaining 2 tbs ghee and bake kuku for a further 10 minutes or until golden. Serve with yoghurt, tarragon and mint sprigs, nigella seeds and radishes.

Bulgarian feta is available from delis.

Nigella seeds are from Indian and Middle Eastern food shops and selected delis.

As seen in Feast Magazine, Issue 16, pg51.

Photography by Derek Swalwell