Kuku , sort of like a Persian omelette or frittata, comes in many forms. I love this one that I make at home without eggs. Because it doesn’t have eggs I tend to make it looser than a frittata but it can be cooked more omelette-like and I include instructions below. It is packed with herbs, and I love the tart barberries with the crunch of the walnuts.
Kuku is traditionally served with flatbread, crunchy items like radishes, acidic pickles and feta. Today I have served it on a Cauliflower Puree as well. It is a great mezze dish.
The inspiration for this dish originally came from Ottolenghi’s Plenty More. But as his is an egg-based dish, we have made significant alterations. It is delicious, though, retaining the original flavours of barberries and herbs. I like that Ottolenghi’s version is a “wet version” – it sort of justifies my take on this dish. His recipe is here.