A vegetarian dish that makes for a hearty lunch.
- 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
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