Kuku with green harissa
Discover the perfect balance of flavors with this Kuku recipe featuring a vibrant green harissa. Combining tender potatoes, aromatic onions, fresh cabbage, and a medley of spices, this delicious Persian-inspired dish is elevated with the zesty kick of homemade green harissa made with coriander, cumin, and fiery red chili peppers. Ideal for both casual dinners and special occasions, this Kuku promises a delightful culinary experience.
- 28 Mar 2024
- Cook time 50 min
- Prep time 25 min
- 2 Servings
- 14 Ingredients
Kuku is a popular Persian dish similar to an omelette or frittata, typically packed with fresh herbs and vegetables. This version of Kuku features a vibrant green harissa, adding a unique twist to the traditional recipe. The combination of potatoes, onion, garlic, cabbage, and spices creates a flavorful and nutrient-dense dish that is perfect for any meal. Follow the steps below to create your own delicious Kuku with green harissa.
Ingredients:
Instructions:
- Peel and dice the potatoes.
- Finely chop the onion and shallots.
- Mince the garlic cloves.
- Thinly slice the cabbage.
- Roughly chop the coriander leaves.
- Slice the red hot chili peppers, removing seeds if you prefer a milder heat.
- In a large pan over medium heat, add about half of the olive oil.
- Once the oil is hot, add the diced potatoes. Sauté until they are golden brown and tender, about 10-15 minutes. Remove the potatoes from the pan and set aside.
- In the same pan, add the remaining olive oil.
- Add the chopped onion, shallots, and minced garlic. Sauté until the onion is translucent and fragrant, about 5 minutes.
- Add the sliced cabbage and cook until softened, about 5 minutes.
- In a large mixing bowl, whisk together the eggs.
- Add the all-purpose flour, baking powder, turmeric powder, ground cumin, and dried coriander to the eggs. Mix until well combined.
- Add the cooked potatoes, sautéed vegetables, and chopped coriander leaves to the egg mixture.
- Mix until all ingredients are evenly combined.
- Heat a non-stick pan over medium heat (you can use the same pan if it’s large enough and suitable for oven use) and add a little more olive oil if necessary.
- Pour the egg and vegetable mixture into the pan, spreading it out evenly.
- Place the sliced chili peppers over the top of the mixture.
- Cook the kuku on the stovetop until the edges start to set, about 5-6 minutes.
- Preheat your oven to 350°F (175°C).
- Transfer the pan to the oven and bake until the kuku is set and golden on top, about 15-20 minutes. You can check by inserting a knife in the center; it should come out clean.
- Remove from the oven and let it cool slightly.
- Cut into wedges and serve warm, optionally with a side of green harissa or your favorite sauce.
Tips:
- For best results, use fresh vegetables and herbs.
- Ensure that the potatoes are thinly sliced so they cook evenly.
- You can substitute the red hot chili peppers with milder peppers if you prefer a less spicy dish.
- Whisk the eggs thoroughly to incorporate air, making the final dish light and fluffy.
- Don’t overmix the ingredients once you add the eggs to maintain a good texture.
Kuku with green harissa is a delightful dish that is not only tasty but also visually appealing with its vibrant colors. The flavors meld together to create a satisfying meal that can be enjoyed any time of the day. Whether you're looking for a unique breakfast, a light lunch, or a flavorful dinner, this Kuku recipe is sure to become a favorite. Enjoy your cooking and the delicious results!
| Nutrition Facts | |
|---|---|
| Serving Size | 620 grams |
| Energy | |
| Calories 520kcal | 21% |
| Protein | |
| Protein 27g | 19% |
| Carbohydrates | |
| Carbohydrates 70g | 20% |
| Fiber 10g | 26% |
| Sugar 12g | 12% |
| Fat | |
| Fat 54g | 66% |
| Saturated 11g | 35% |
| Cholesterol 620mg | - |
| Vitamins | |
| Vitamin A 330ug | 36% |
| Choline 550mg | 100% |
| Vitamin B1 0.48mg | 40% |
| Vitamin B2 0.84mg | 64% |
| Vitamin B3 3.57mg | 22% |
| Vitamin B6 1.17mg | 69% |
| Vitamin B9 200ug | 51% |
| Vitamin B12 1.53ug | 64% |
| Vitamin C 140mg | 156% |
| Vitamin E 2.35mg | 16% |
| Vitamin K 110ug | 89% |
| Minerals | |
| Calcium, Ca 350mg | 27% |
| Copper, Cu 0.47mg | 0% |
| Iron, Fe 9mg | 83% |
| Magnesium, Mg 120mg | 30% |
| Phosphorus, P 570mg | 45% |
| Potassium, K 1720mg | 51% |
| Selenium, Se 50ug | 95% |
| Sodium, Na 500mg | 33% |
| Zinc, Zn 3.41mg | 31% |
| Water | |
| Water 460g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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