A vegetarian dish that makes for a hearty lunch. 






Skill level

Average: 3.4 (51 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