Today's is the twelfth entry of my new series of Alphabetic recipes. Each day for the next month and more, I will be adding a new recipe linked to a different letter of the alphabet. As I collect recipes from all over the globe, and have lots of Welsh recipes, I am going to use a blend of the Welsh and English alphabets:
A | B | C | D | E | F | Ff | G | H | I | J | K | L | Ll | M | N | O | P | Q | R | Rh | S | T | U | V | W | X | Y | Z
so there will be 30 entries in total. As today is the twelfth day in this series I am providing a recipe starting with the letter 'K'.
Today we have a savoury egg-based cake from North Africa, along with the variants that give Ijjah bil Tawabel, the Arabic version and Kookoo Now Rooz the Iranian dish.
Kookoo Sabzi (Seasoned Savoury Cakes) Recipe
These is a traditional North African recipe for a spiced cake typically served as a snack, versions of which are known throughout North Africa and the Arabic world.
1/2 tsp Cayenne pepper
Crushed black peppercorns to taste
1/2 tsp dried mint
4 tbsp chopped fresh mint
10 saffron threads
1/2 tbsp chopped savory (fresh or dried)
sea salt to taste
2 tsp butter
2 bunches spring onions
1/4 tsp turmeric
2 tbsp watercress, chopped
(For the Arabian version ijjah Bil Tawabel add 1/2 tsp sumac).
Crack the eggs into a bowl, whisk them together then crumble in the saffron and add the turmeric, crushed black peppercorns, sea salt and cayenne pepper. Whisk to combine.
Remove the stalks from the spinach then shred the leaves into fine strips. Slice the spring onions into thin rings then add the spinach and spring onions to the egg mixture along with the fresh and dried herbs.
Brush a flan dish with butter (a flan dish of at least 20cm diameter) then pour in the egg mixture. Cover with foil then transfer to an oven pre-heated to 160ºC (320ºF) and bake for about 20 minutes. At this point remove the foil covering and bake for a further 10 minutes, or until the savoury cake is golden brown on top.
To make Ijjah bil Tawabel (the Arabic version) simply include sumac along with the saffron to the initial mixture. To make the traditional Iranian New Year dish (Kookoo Now Rooz), add chopped nuts and dried fruit, serving with a yoghurt and fennel sprig garnish.
The recipe presented here is based, with permission, on the Celtnet Kookoo Sabzi (Seasoned Savoury Cakes) recipe.
This recipe is brought to you in conjunction with the Celtnet Guide to Recipes Beginning with 'K'.
For more African Recipes, see the Celtnet Recipes Blog African Recipes page.
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