Spring Kuku Dish from The Garden

I am so excited to post this recipe because it is the first one where almost everything I used to prepare the dish is from my garden. This is a variation on a Persian springtime recipe called Kuku. This version is packed with protein, fresh healthy greens and turmeric so it is delicious and healthy! I remember eating Kuku as a child when going on picnics. It is a common Iranian frittata that can be eaten cold or heated with salad and feta cheese. I added fava beans to the recipe but the original is packed with just more of the fresh herbs. The herbs, eggs, beans, onion and garlic came from Roseland but the farmers markets right now are overflowing with fava beans and herbs. Recipe is below! The vibrant green of this dish makes it perfect for Spring time!

 

 

 

Ingredients:

Two cups of fresh fava beans (shelled and peeled)
1 onion peeled and chopped
1 garlic clove
1/2 cup olive oil
4 eggs
salt
peper
1 tsp turmeric
1/2 tsp baking powder
1 cup fresh dill (chopped)
1/2 cup fresh parsley chopped

Directions

1) Preheat over to 350 degrees.

2) Boil the beans for about 10 minutes. Drain and put in a bowl of ice and water. (this will retain the vibrant green color) Peel them and set aside.

3) In a skillet brown onions, garlic in the oil add beans.

4) Break eggs in a bowl and add salt, pepper, baking powder, turmeric, and herbs. Mix with a fork.

5) Add beans to eggs. Mix and season.

6) Pour some of the oil in an oven proof baking dish add mixture and bake uncovered for 30 minutes. Remove dish and add a bit more butter or oil and bake for another 20 minutes until golden.

7) Serve with yogurt, feta cheese and bread.

(you can also make on the stove top like you would an omelet)