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Kuku with green harissa
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Persian fluffy and golden frittata-style dish enhanced by baking powder.
Ingredients:
  • 400g Sebago potatoes, peeled, coarsely chopped
  • 27.30 gm extra virgin olive oil
  • 1 small brown onion, halved, thinly sliced
  • 1 garlic clove, finely chopped
  • 250.00 ml savoy cabbage, finely shredded
  • 40.00 ml plain flour
  • 4.00 gm baking powder
  • 7 eggs, lightly whisked
  • Pinch ground turmeric
  • 2 green shallots, finely chopped
  • Steamed basmati rice, to serve (optional)
  • 250.00 ml fresh continental parsley leaves, plus extra, to serve
  • 250.00 ml fresh coriander leaves
  • 2.50 gm ground cumin
  • 1 tsp ground coriander
  • 1 fresh long green chilli
  • 1 garlic clove, chopped
  • 80ml (1/3 cup) extra virgin olive oil
Instructions:
  • To make harissa, blend all ingredients, excluding oil, in a food processor. Slowly incorporate 60ml (1/4 cup) oil. Transfer the mixture to a bowl and season with salt. Gently mix in the remaining oil. Cover and refrigerate to enhance the flavors.
  • Boil potatoes in saucepan for 15 minutes until tender. Drain and mash until smooth using a potato masher.
  • In a frying pan over medium-high heat, heat 2 tsp of oil. Add onion and cook until golden, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add cabbage and cook until wilted, about 5 minutes. Combine with potato, flour, and baking powder, stirring well. Add eggs, turmeric, and shallot, stirring until thoroughly combined.
  • - Preheat oven to 180C/160C fan forced. - Drizzle the remaining oil into a 20cm square or round ovenproof pan and place it in the oven for 5 minutes to heat up. - Carefully pour the potato mixture into the hot pan. - Bake for 15 minutes or until the dish is golden and set. - Sprinkle with harissa and additional parsley before serving. - Enjoy with rice, if desired.

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