The most recent addition to my extensive collection of cookery books is ” The Saffron Tales” by Yasmin Khan. Kuku is an Iranian Frittata and there are at least three different recipes for kuku in this book.
Ingredients
- 15 g butter
- 2 tbsps sunflower oil
- 2 medium onions peeled and finely chopped
- 275 g fine green beans trimmed and cut in 2 cm lengths
- 2 plump cloves garlic peeled and crushed
- 6 medium organic eggs
- 1/2 tsp turmeric
- 1 tsp baking powder
- 1 tbsp plain flour
- 1/2 tsp sea salt
- 1/2 tsp black pepper
Servings:
Instructions
- Heat the butter and oil in a frying pan until the butter starts to foam. Add the onions and fry gently over a low heat for 15-20 minutes until they are soft and browned.
- Put the beans into a saucepan of boiling water and cook for about 8 minutes until tender but still crunchy. Drain then rinse in cold water to stop them cooking any further. Set aside.
- When the onions are cooked add the garlic and cook for 2 minutes more. Remove the onions and garlic from the pan and put into a large bowl to cool, reserving any residual oil.
- Preheat the grill to high.In a large mixing bowl whisk together the eggs, turmeric, baking powder and flour. Season with salt and pepper then fold in the beans, onions and garlic.
- Put the frying pan over a low heat adding more oil if required. Pour in the egg mixture and cook with a lid on for about 8 minutes until just cooked through, Finish off under the grill.
- Serve warm or cold with some bread and a simple green salad.
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