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Kuku the Persian frittata

Yesterday my hungry belly and mind dug up a craving for a Persian frittata we recently tried in Bristol. I was reading about the Persians reaching the coastline of Pelion in ancient times in a book by Kostas Akrivos about Alfons Hochhouser, the Austrian pioneer of Eco tourism in Pelion. Funny how even historic facts turn to recipes in my world.

Kuku is an easy and delicious recipe. You need a large quantity of mixed herbs and eggs but the rest is very easy. It took me about 20 minutes to make. The result is a fragrant, beautiful and tasty dish!

Ingredients
Feeds four

3 cups finely chopped dill, parsley, coriander, chives or fresh onions
6 eggs
1 tsp turmeric
100g dried cranberries and cashews chopped
1 crushed garlic clove
1 tsp salt
1/2 tsp pepper
Knob of butter

Preparation
20 minutes

Preheat the oven for 10 minutes.

Chop equal amounts of all herbs and mix in ball

Beat the eggs.

Add the salt, pepper, garlic and mix.

Add the herbs , cashews and cranberries and mix.

Pick a frying pan that can be placed in the oven and melt the butter.

Pour the mixture in and lower temperature.

Fry for a couple of minutes until the sides start firming up.

Then place in the oven for 5 minutes in high temperature until it firms up.

Remove cool down and eat.

The frittata freezes well.

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