Sabzi Kuku /Green Kugle
Persian, easy, & GF/CF
There is an interesting class of Persian foods called "ku-ku" which is
similar to the Jewish "Kugle" in that it involves some sort of vegetable
and eggs. This recipe, provided by a recent immigrant to the U.S., is
vegetarian, gluten-free, casein-free, and a true ethnic delight - in fact
I had to learn another language to understand it.
Although the green ingredients are not listed as "salicylates" to be
avoided on Stage Ond of the Feingold Program, they are also usually
used in much smaller amounts in American cooking. They are healthful
and full of vitamins, but it may be prudent to be a bit cautious if you or
your child are salicylate-sensitive. Simply test it as you would any
new salicylate food, and feel free to give us your feedback.
1 bunch fresh Parsley
1 bunch fresh Cilantro
1 bunch fresh Dill
(Dried herbs can be substituted if necessary but fresh is better)
1/2 to 1 Onion
1 clove Garlic (optional)
Salt & Pepper to taste
Oil for frying
Finely dice or chop the vegetables by hand or
process in a food processor to chop.
Add several beaten eggs (we used 6) until the mixture
is quite wet. If you wish to minimize your cholesterol,
use more whites and fewer yolks.
Generously cover bottom of large pan with oil, and heat
on top of stove. When oil is hot, add the mixture and
lower the temperature. Cover and cook gently, and
turn when bottom is done and it will hold together. A good
way to turn it is to remove it to a plate and then return it to
the pan with the browned side up.
Continue cooking until eggs are cooked through.
Remove to a serving plate. Slice and eat while warm.
If you tolerate dairy, this is good with plain yoghurt.
This could undoubtedly also be cooked inside the
oven using less oil, baking until the eggs are cooked
through and the KuKu holds together, but it won't be
quite the same.