Kuku with green harissa

Recipes / Vegetarian

Baking powder makes this Persian dish, which is similar to a frittata, fluffy and golden.

Recipe «Kuku with green harissa» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author Gomer would need: 400g Sebago potatoes, peeled, coarsely chopped, 1 1/2 tbs extra virgin olive oil, 1 small brown onion, halved, thinly sliced, 1 garlic clove, finely chopped, 1 cup savoy cabbage, finely shredded , 2 tbs plain flour, 1 tsp baking powder, 7 eggs, lightly whisked , Pinch ground turmeric, 2 green shallots, finely chopped, Steamed basmati rice, to serve, 1 cup fresh continental parsley leaves, plus extra, to serve, 1 cup fresh coriander leaves, 1 tsp ground cumin, 1 tsp ground coriander, 1 fresh long green chilli.

Ingredients:

  • 400g Sebago potatoes, peeled, coarsely chopped 
  • 1 1/2 tbs extra virgin olive oil 
  • 1 small brown onion, halved, thinly sliced 
  • 1 garlic clove, finely chopped 
  • 1 cup savoy cabbage, finely shredded 
  • 2 tbs plain flour 
  • 1 tsp baking powder 
  • 7 eggs, lightly whisked 
  • Pinch ground turmeric 
  • 2 green shallots, finely chopped 
  • Steamed basmati rice, to serve 
  • 1 cup fresh continental parsley leaves, plus extra, to serve 
  • 1 cup fresh coriander leaves 
  • 1 tsp ground cumin 
  • 1 tsp ground coriander 
  • 1 fresh long green chilli 
  • 1 garlic clove, chopped 
  • 80ml extra virgin olive oil 

Instructions

  1. For harissa, process all ingredients, except oil, in food processor. Gradually add 60ml (1/4 cup) oil. Transfer to a bowl. Season with salt. Stir through remaining oil. Cover. Place in fridge to allow flavours to develop.
  2. Cook potato in a saucepan of boiling water for 15 minutes or until tender. Drain and return to the pan. Use a potato masher to mash until smooth.
  3. Heat 2 tsp of the oil in a frying pan over medium-high heat. Add onion. Cook for 5 minutes or until golden. Add garlic. Cook for 1 minute or until aromatic. Add cabbage. Cook for 5 minutes or until wilted. Add to potato with flour and baking powder. Stir well. Add eggs, turmeric and shallot. Stir.
  4. Preheat oven to 180C/160C fan forced. Pour remaining oil into a 20cm (base measurement) square or round ovenproof pan. Heat pan in oven for 5 minutes. Pour potato mixture into hot pan. Bake for 15 minutes or until golden and set. Top with harissa and extra parsley. Serve with rice, if using.