Tuesday, May 12, 2009

spinach kuku

This is my version of a Persian egg omelet. The eggs are more of a binder than a main ingredient. This can be used as a bread sub(green bread)
4 eggs
1 10 oz box of thawed chopped spinach(all excess water squeezed out)
1 tsp salt
1/2 tsp pepper
1/2 tsp allspice(you can sub 1/2 tsp of ground nutmeg)
1-2 cloves of crushed, chopped garlic
preheat oven to 350 degrees
-scramble eggs in medium sized bowl
-mix in salt, pepper, allspice, and garlic
-break apart spinach and mix into eggs
note: the mixture should be very thick and well, green!
-grease a round pie plate or a square pyrex baking dish(w/ butter or coconut oil) Or do as I do, place a piece of unbleached parchment paper on a cookie sheet and spread mixture into either an 8" circle or an 8" square(there is no sticking w/ this method and the kuku cooks faster.
-cook for 20-30 minutes- you want the kuku to be firm.
serving suggestions:
-put kuku on serving platter(either square or round- depending on the shape of your kuku) Mix up a handful of cilantro or parsley or any herbs you like. Drizzle w/ cold pressed, unfiltered extra virgin olive oil, the juice of 1 lemon or lime, 1 chopped tomato, thinly sliced red onion, salt and pepper and optional(not for me-I love raw garlic!!) chopped clove of garlic. Place this delightful salad over your kuku and cut into wedges!
-use as a pizza crust- Cook your kuku according to the parchment paper method. Spread it real thin and cook until firm. Take out of oven and put on your favorite pizza toppings. Put back into oven under broiler until cheese melts and/or toppings are heated through!
-my favorite way to eat kuku-cold w/ a squeeze of lime juice!

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