Coo coo for Kuku

The following meal idea comes to us from our CSA member, Jean Quillen.

Have you ever heard of kuku, a Persian omelet, sometimes called eggah? Basically you lightly cook and season some vegetables with or without onion, garlic, herbs, then add some beaten eggs and cook all together either in a non stick frying pan or in the oven. It's best to cover whilst cooking, then when the eggs are set you can turn it over or brown under the broiler. It's not wet or soft like an omelet but firm like a cake. It can be served in wedges either hot or cold. (When it's cooked with just potatoes it's called Tortilla Espanole!) The recipe is not unique to any particular culture, but it is always delicious.

Jean recommends Claudia Roden’s recipe for Spinach Eggah, which can be found in New Book of Middle Eastern Food.
There are lots of other recipes for kukus and eggahs using cauliflower, meat, chicken and noodles, herbs, etc. An eggah could be served as a main dish, appetizer (cut up in small pieces) or cold as part of a picnic.

I’ll also add that this week Jean shared with me a copy of Riverford Farm Cookbook: Tales from the fields, recipes from the kitchen by Guy Watson and Jane Baxter. I didn’t get a chance to put any of the recipes to use this week, but I did enjoy browsing the gorgeous photos and learning LOTS about many different varieties – seasonality, storage and preparation. As I type this, my mouth is watering over the description and photo of Salad of French Beans and Grilled Leeks with Tapenade Dressing! Thanks, Jean!