Thank you Sabrina Ghayour for introducing me to a great new dish. In her book, Bazaar, she has this recipe for kale, cabbage and feta kuku. Kuku is an Iranian version of frittata but, as it contains flour and baking powder, it also has a nod towards being a cake. It is great for a brunch.
Pretty much any winter greens can be used in place of the cabbage and kale, barberries could be replaced by cooked Puy lentils and a tablespoon of sultanas, the feta cheese could be replaced by small, fried pieces of paneer and the flour could be gram flour. I have even added cooked potatoes and a sliced chilli. Halving the quantities would still make a generous meal for two.
Oven at 180°C
Have ready a baking dish 16 x 390 cm, lined with greaseproof paper
2 red onions, finely sliced
Vegetable oil
200g curly kale, tough stalks discarded, finely sliced
200g cabbage leaves, cut into thin strips and finely chopped
1 clove garlic, crushed
1 tsp fenugreek, grounded
1 tsp turmeric
8 large eggs
2 tsp baking powder
2 tbsp plain flour
2 tbsp Greek yoghurt
2 handfuls dried barberries
40g pine nuts
200g feta cheese, broken into little chunks
Salt and freshly ground black pepper
Gently fry the onion in about 3 tablespoons of oil in a saucepan (or wok) until it is soft. Increase the heat and add the kale. Stir fry for about 2 minutes before adding the cabbage. Cook for about 5 minutes then add the garlic and spices. Season generously.
Turn out of the pan and leave to cool.
Break the eggs into a bowl and whisk. Add the baking powder, flour, yoghurt and a little salt. Mix well. Add the barberries and pine nuts and the cooked vegetables. Lastly add the feta cheese.
Pour the mixture into the prepared dish and use a spatula to even off the top. Bake for 25-30 minutes or until the kuku is coloured and feels firm. Insert a knife into the middle to make sure the egg is set.
Leave for a few minutes before turning out and cutting into 6-8 slices to serve.
Any left overs could be served cold the next and would be perfect for a picnic or put into a packed lunch.
