These persian omelettes are known as Kuku or Kookoo and would usually be baked in the oven. They are traditionally served at New Year and you can use any herbs you like in addition to parsley. The recipe is from ” A New Book of Middle Eastern Food” by Claudia Roden which remains one of my go to cook books, even after all these years.
A moist and flourless cake from Claudia Roden’s ” A New Book of Middle Eadtern Food”.
A favourite recipe for aubergines from ” Mediterranean Cookery” by Claudia Roden.
A Moroccan recipe for prawns from Claudia Roden’s ” Arabesque”. She recommends serving them with mashed potatoes or couscous.
A Moroccan recipe from Claudia Roden’s ” Arabesque”
An easy Moroccan recipe from Claudia Roden’s ” Arabesque”.
A spicy Moroccan recipe from Claudia Roden.
A Syrian recipe for meatballs from Claudia Roden. You can use veal if preferred.
When I lived in Stoke Newington I would occasionally visit a long established Italian Restaurant on Church Street called Il Bacio. Spaghetti Scoglio, a seafood pasta dish from Sardinia was what i usually ordered. It was a bit messier than this to eat as the seafood was served in its shells, which you can of course do if prefered! This version is from Claudia Roden.
An easy recipe for Fesenjan made with duck. It can also be made with chicken. Serve with rice.
This is an Umbrian recipe for Sausages from Claudia Roden’s ” The Food of Italy” 1989.
