Kuku what now? Is this what we’re calling Phoebe’s final loss of grip on reality?
Well no, in actual fact this fabulously lyrical wordy double act is the traditional name for a baked Iranian omelette bursting with herbs, spices & general wonder.
Now in its original form this is a beauty of a prep ahead dish, but with my little spin it then comes with a couple of additional layers of nutritious joy & significantly less effort. Good things all round.
Within our diets generally there is a lot of murmuring as to whether we are getting enough iodine. This potential lack being suggested as one of the contributing factors to the rise in thyroid disorders we are seeing across the board.
Now should someone have a preexisting thyroid issue then the addition of iodine should only be done under the care of a practitioner or health professional, for those without such concerns however the inclusion of seaweeds & sea vegetables such as samphire & sea purslane into their diets is a wonderful health supporting thing to do (if you haven’t twigged these foods are naturally rich sources of iodine).
As with all culinary ingredients there are flavour profiles, textures & cooking methods galore when it comes to these beautiful things, in addition of course to good & very bad products to buy. For more information & a strong recommendation towards the great, sustainable & organic, I would have a look at Atlantic Kitchen, they are the brand I choose to use.
And with that it’s onto the recipe, bursting with vibrant greens, the sultry savoury undertones of the dulse (this is the seaweed in this case) in addition to the heady crunch of a walnut & a sweet note of a dried fig….well I don’t think I really need to say more do I!
Be prepared for fussy eaters, omelette omitters, seaweed naysayers & herb haters to devour this before you have time to get them saying sabzi as you slice…..
- 1 large bunch parsley
- 1/2 bunch mint
- 200g curly kale
- 15g Atlantic Kitchen dulse
- 1 teaspoon cumin
- 1 teaspoon black pepper
- 1 1/2 teaspoons baking powder (gluten free if necessary)
- 6 large organic eggs
- 1 large handful walnuts
- 2-3 organic unsulphured/preservative dried figs
- Preheat your oven to 180C, line a loaf tin with baking parchment.
- Place the seaweed in a bowl & pour over enough boiling water to cover, leave to soak for 5 minutes.
- Meanwhile finely chop the kale, mint & parsley. Add to a large bowl with the baking powder, cumin & pepper.
- Drain & shake as much water off the dulse as possible then roughly chop & add to the greens.
- Whisk your eggs in a separate bowl & mix through your seaweed & greens. Break the walnuts into large pieces & fold through.
- Transfer to your lined tin & top with slices of fig, press these down into the mix well to avoid them catching, then bake for 12-15 minutes until rise & firm when pressed.
- Leave to cool for 2 minutes in the tin then either serve or leave to cool. Refrigerate & use within 4 days.