FREE FOOD AT KU RECIPES

Name: Fresh Herb Kuku
Total time: 50 min
Yield: 6 servings
Cuisine: middle eastern
Ingredients: 1/2 cup plus 1 tablespoon extra-virgin olive oil; 2 medium yellow onions, finely chopped; 6 eggs; 1 1/2 teaspoons coarse sea salt; 1 teaspoon ground black pepper; 1 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 1/2 teaspoon freshly ground nutmeg; 1/2 teaspoon ground cardamom; 1/2 teaspoon ground turmeric; 1/4 teaspoon ground cumin; 1/2 teaspoon ground rose petal (optional); 1 cup finely chopped parsley; 1 cup finely chopped cilantro; 1 cup finely chopped fresh dill; 1 tablespoon dried fenugreek leaves (optional); 1/2 cup coarsely chopped walnuts; 1/2 cup finely chopped romaine lettuce; 1/2 cup finely chopped spring onions, white and green parts; 2 garlic cloves, grated on a Microplane or minced; 1 tablespoon rice flour; 1/3 cup dried barberries or cranberries, soaked in cold water for 15 minutes, rinsed and drained; 1 teaspoon grape molasses, or substitute sugar; Lavash, for serving (optional); Yogurt, for serving (optional)

FRESH HERB KUKU RECIPE - NYT COOKING

Fresh Herb Kuku Recipe - NYT Cooking image

Kuku is a traditional Persian egg dish similar to a frittata. This version by the Iranian food writer Najmieh Batmanglij was served at the White House at Michelle Obama's Nowruz celebration on April 6. In it, a variety of fresh green herbs are mixed with fragrant spices, chopped walnuts and just enough eggs to bind everything together. Dried barberries, caramelized with grape molasses or sugar, make a pretty and sweet-tart garnish. If you can’t get barberries, substitute dried cranberries. Kuku can be served warm or at room temperature, and can be made a day in advance. Leftovers make excellent sandwiches when stuffed into lavash or pita with yogurt.

Provided by Melissa Clark

Total Time 50 minutes

Yield 6 servings

Number Of Ingredients 25

Ingredients

1/2 cup plus 1 tablespoon extra-virgin olive oil
2 medium yellow onions, finely chopped
6 eggs
1 1/2 teaspoons coarse sea salt
1 teaspoon ground black pepper
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ground cardamom
1/2 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/2 teaspoon ground rose petal (optional)
1 cup finely chopped parsley
1 cup finely chopped cilantro
1 cup finely chopped fresh dill
1 tablespoon dried fenugreek leaves (optional)
1/2 cup coarsely chopped walnuts
1/2 cup finely chopped romaine lettuce
1/2 cup finely chopped spring onions, white and green parts
2 garlic cloves, grated on a Microplane or minced
1 tablespoon rice flour
1/3 cup dried barberries or cranberries, soaked in cold water for 15 minutes, rinsed and drained
1 teaspoon grape molasses, or substitute sugar
Lavash, for serving (optional)
Yogurt, for serving (optional)

Steps:

Heat 1/4 cup of the oil in a large skillet over medium heat. Add onions and cook until lightly golden all over, 15 to 20 minutes. Transfer onions to a medium bowl and cool to room temperature; reserve skillet.
Heat oven to 400 degrees and line a 9-x-12-inch baking dish with parchment paper.
In a large bowl, lightly whisk to combine eggs, salt, pepper, baking powder, all of the spices and the rose petal, if using. Add caramelized onions, all of the herbs, walnuts, lettuce, spring onion, garlic and rice flour. Fold just to combine; do not overmix.
Brush prepared baking dish with 1/4 cup oil. (It may look like a lot, but it gets absorbed into the batter.) Add batter, smoothing out the top and pushing it to the sides. Bake until center is set, about 20 minutes, and transfer to a cooling rack.
Meanwhile, place the skillet used to cook the onion over medium heat. Add remaining 1 tablespoon oil, the barberries, grape molasses or sugar and 2 tablespoons water. Simmer, stirring, until liquid is reduced and fragrant, about 4 minutes.
Top cooked kuku with caramelized barberries and cut into 6 equal pieces. Serve hot or room temperature, with lavash and yogurt, if desired.

Nutrition Facts : @context http//schema.org, Calories 359, UnsaturatedFatContent 25 grams, CarbohydrateContent 15 grams, FatContent 31 grams, FiberContent 3 grams, ProteinContent 8 grams, SaturatedFatContent 5 grams, SodiumContent 346 milligrams, SugarContent 7 grams, TransFatContent 0 grams

ROLL KUCHEN (FROM THE MENNONITE TREASURY OF RECIPES ...

Roll Kuchen (From the Mennonite Treasury of Recipes ... image

Oh, the memories of this recipe! This is a favourite Mennonite Tradition for a summer meal. This is my mom's favourite recipe for Roll Kuchen. I remember fondly the time my parent's spent making this and how they doubled and tripled the recipe for family gatherings. To non-Mennonites the idea of having these with watermelon strikes them as very strange--Watermelon and doughnuts??!!?? But for me and my family it is a food that we enjoy and look forward to having! Cook time is per batch of 4-6 roll kuchen.

Total Time 18 minutes

Prep Time 15 minutes

Cook Time 3 minutes

Yield 1 batch

Number Of Ingredients 6

Ingredients

2 eggs
3/4 cup milk
6 tablespoons butter, melted
3 cups flour
2 teaspoons salt
1 teaspoon baking powder

Steps:

Beat eggs well.
Put into a 1 cup measuring cup and fill with milk. (This may end up being more or less than the 3/4 cup listed in the ingredients.)
Add to remaining ingredients and mix to combine.
Roll out very thin and cut into strips.
Cut again so that pieces are approximately 1 inch long by 3 inches wide.
Cut a slit in the middle and pull one end through to knot it.
Fry four to six at a time, in deep hot fat until golden brown.
Serve with Watermelon!
A Mennonite summer tradition!

Nutrition Facts : Calories 2242.3, FatContent 89.4, SaturatedFatContent 51.6, CholesterolContent 631.8, SodiumContent 5742, CarbohydrateContent 296.6, FiberContent 10.1, SugarContent 1.8, ProteinContent 58

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