Kuku Szabi: Happy Spring

Last week I was invited to break the fast with the Ba’hai community in Kosovo. They traditionally fast before the Spring Nowruz holiday which celebrates the New Year. Ba’hais originally come from Iran and at this fast we enjoyed Persian dishes like tadik-rice baked with potatoes, spinach bean sauce and hummus. This inspired me to re-visit a lovely Persian dish called Kuku Szabi which is essentially a baked herby omelette. It’s a perfect dish to really make your own and combines some lovely welcoming Spring flavors, I usually eat it with labneh or kos or Greek yoghurt

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All you need are three large fresh eggs, roughly a handful each of parsley and coriander, 4 or 5 small spring onions and a raisins to taste. You can also add almonds or walnuts as well. And salt and pepper to taste.

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Whisk the eggs and then add in the rest of the ingredients. Whisk together well and then pour into a  a baking dish, lined with baking paper for ease of removal after. Bake in the oven on 150 C for about 20 minutes or until solid.

 

 

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