A tasty lunch dish for summer
CP
called "Kuku Sabzi", which doesn't translate well into English: the
nearest approximation I can think of is "Fresh Herb Frittata")
Ingredients: (To serve four people)
Fresh herbs (parsley, dill, coriander, lettuce, spring onion ends), 1
kg
eggs, 4 large
barberries (optional, but highly recommended), one tablespoon
crushed walnuts (optional), one tablespoon
baking soda, one teaspoon
wheat flour, one spoon
cooking oil
salt and pepper
Directions:
Wash vegetables and rinse thoroughly. Chop finely and fry in oil for
about 5 minutes. Let cool completely. Beat eggs well, then add baking
soda, salt, black pepper, flour, barberry and walnuts. Add vegetables
and mix well.
Heat oil in a non-stick pan until it is hot. Pour in the mix, flatten
the surface with the back of a spoon, and place the lid on. Reduce
heat and fry for about 10 minutes, until kookoo is cooked under. Cut
radially into 4 equal pieces, turn over, and fry for another 10
minutes.
Serve with a side salad or bread - or both. I like to put slices of
the kuku in a stottie - a great fusion of Persian and North-East fare.
Try it: you won't be disappointed. I'll try to find my recipe for
aubergine frittata, too, which -- since I am an aubergine freak - I
believe to be even better than the fresh herb one.
Anne Chambers
snip recipe
I had that at a "Persian Dinner" last year hosted by our local
Multicultural Council - but they were not parting with recipes :(
Thanks!
--
Anne Chambers,
South Australia
anne dot chambers at bigpond dot com
Sandy
Thankyou CP! I've filed the recipe for future use :)
David Horne, _the_ chancellor (*)
> Here's a simple Persian recipe for a tasty summer lunch dish. It's
> called "Kuku Sabzi", which doesn't translate well into English: the
> nearest approximation I can think of is "Fresh Herb Frittata")
>
>
> Ingredients: (To serve four people)
> Fresh herbs (parsley, dill, coriander, lettuce, spring onion ends), 1
> kg
> eggs, 4 large
> barberries (optional, but highly recommended), one tablespoon
> crushed walnuts (optional), one tablespoon
> baking soda, one teaspoon
> wheat flour, one spoon
> cooking oil
> salt and pepper
>
> Directions:
Sounds excellent- and very easy! I think I've had something not
dissimilar to this, cooked by the mum of an Indian friend who is Parsi
(eggs, nuts and herbs I remember in particular.) I realise zoroastrian
migration from Persia is centuries old, but I wonder if some of the
culinary ideas didn't transer with them...
--
(*) of the royal duchy of city south and deansgate -www.davidhorne.net
(email address on website) "If people think God is interesting, the
onus is on them to show that there is anything there to talk about.
Otherwise they should just shut up about it." -Richard Dawkins
Sacha
4338fff6-7170-4446...@k37g2000hsf.googlegroups.com, "CP"
<colinpa...@yahoo.co.uk> wrote:
> Here's a simple Persian recipe for a tasty summer lunch dish. It's
> called "Kuku Sabzi", which doesn't translate well into English: the
> nearest approximation I can think of is "Fresh Herb Frittata")
>
<snip>
Sounds lovely. I've saved that one.
--
Sacha
CP
wrote:
> The message
> <4338fff6-7170-4446-af0c-568ad11f8...@k37g2000hsf.googlegroups.com>
> from CP <colinpaultur...@yahoo.co.uk> contains these words:
>
> > barberries (optional, but highly recommended), one tablespoon
>
> commercial pkt at this time of year...but have you ever used fresh ones
> from the garden and if so, are they berberis (red berries) or mahonia
> (blue ones). I grow both and could use either.
They're red and we get huge packs of them, dried, sent from Iran. The
dried ones work best: you just soak them in boiling water for a few
minutes before adding them into the mix. Have never tried to grow our
own, although I know they grow here well. We also steam them in rice.
A most excellent little berry and extremely nutritious.