Kuku is a Persian egg dish similar to a frittata. Before serving, we cut it into small pieces and topped each with a dollop of thick Middle Eastern yogurt.
- Yield: Makes one 9-inch square cake
Source: Martha Stewart Living, January 2002
- 10 large eggs
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1 teaspoon ground cumin
- 2 teaspoons coarse salt
- 1 1/2 teaspoons freshly ground pepper
- 2 tablespoons all-purpose flour
- 4 cloves garlic, minced
- 2 cups finely chopped chives or scallions
- 2 cups finely chopped fresh flat-leaf parsley
- 2 cups finely chopped fresh cilantro
- 2 cups chopped fresh dill
- 1 tablespoon dried fenugreek (optional)
- 4 tablespoons extra-virgin olive oil, plus more for pan
- Labne or other thick plain yogurt, for serving (optional)
Preheat oven to 350 degrees. Combine eggs, baking powder, cinnamon, cardamom, cumin, salt, pepper, and flour in a medium bowl. Whisk until combined. Add garlic, chives, parsley, cilantro, dill, fenugreek, and 2 tablespoons olive oil. Mix thoroughly.
Brush 2 tablespoons olive oil onto the bottom and sides of a 9-inch square nonstick metal baking pan. Place in the oven for 5 minutes to heat the oil. Pour egg mixture into pan; bake for 30 minutes.
Remove pan from oven, and pour remaining 2 tablespoons oil over the top. Return to oven, and bake until golden on top, about 10 minutes more.
Transfer pan to a wire rack to cool slightly before unmolding. Invert onto a serving platter, and cut into pieces. Serve hot or at room temperature with yogurt.