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Fresh-Herb Kuku

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)


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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