More herb than egg, baked until the top sets dark green and the middle stays soft. Vegetarian, quick and good hot or cold the next day.
Prep
25 mins
Cook
35 mins
Servings
6
Per serving
£1.13
Difficulty
easy
The ratio is what surprises people: this is close to half a kilo of soft herbs held together by six eggs, not a herby omelette. Chopping them by hand rather than blitzing keeps the texture and stops the mixture going watery. Walnuts and barberries are the traditional additions and both earn their place.
Heat the oven to 180C fan and line a 22 cm round tin with baking paper, then brush it generously with 1 tbsp of the olive oil.
Line it properly. A kuku that sticks comes out in pieces and the whole point is the clean wedge.
Chop all the herbs finely by hand and pile them into a large bowl with the spring onions and chives. You should have a very large, loose heap.
A food processor bruises the herbs and draws out water, which gives you a soggy kuku. The knife is worth the effort.
Beat the eggs in a separate bowl with the turmeric, baking powder, salt and pepper until just combined, without whisking in much air.
Pour the eggs over the herbs and add the walnuts and most of the barberries. Fold everything together until the herbs are evenly coated. The mixture will look far too dry and green. That is correct.
Resist adding more egg. The herbs collapse and release moisture in the oven.
Scrape into the tin, level the top, and drizzle the remaining 3 tbsp olive oil over the surface.
Bake for 30 to 35 minutes until the top is set, dark and slightly crusted and a skewer into the centre comes out clean.
If the top browns too fast, lay a sheet of foil over it for the last ten minutes.
Rest in the tin for 10 minutes, then turn out and cut into wedges. Scatter with the reserved barberries and serve warm or at room temperature with yoghurt.
It keeps three days in the fridge and is arguably better cold, which makes it a good packed lunch.