What's " Kookoo " ing?
Fancy a light vegetarian meal that is super easy to make? Look no further as I present to you my twist on a traditional Persian herbal quiche meal: Kookoo sabzi.
Traditionally, Kookoo (Persian herbal quiche) is made in the form of a cake (see below).
However, as I always try to experiment new ways of presenting/cooking traditional meals, I would like to provide you with the recipe for a kookoo sabzi roll.
Ingredients and measurements:
- Finely chopped Spinach - 400 g
- Finely chopped leek - 100 g
- 4 Spring onions - chopped
- 4 garlic cloves - chopped
- 5 eggs
- Salt, pepper and turmeric (pinch of each)
- 2 tbspn oil (this is to give a good grease to the bottom of the foil you will be placing your mixture on)
To make the filling:
- Yoghurt
- Cheese cream (Philadelphia)
- Ricotta
- Red bell pepper
- Orange zest
- Orange puree
- Saffron
- Barberries
- Pistachio and almond slivers for decoration
Preparation method:
- Mix the eggs well with the herbs, salt, pepper and turmeric (I normally separate the yolk from the white and whip the white well till it's firm): I mix the yolk with the herbs and then add the mixture to the whipped egg white mixture.
- Place in an oven tray and let it bake for 20-30 minutes in 170 degrees heat
- Once baked, leave on the side to cool down
- In the meantime, we prepare the filling
- Mix the Ricotta with yoghurt and cream cheese and spread on the cooled down kookoo
- Proceed to sautee the bell peppers
- In a separate pan heat up orange puree, orange zest, sugar, saffron and lemon juice and cook until it isn't runny and becomes thick
- Leave a little bit of the bell peppers and syrup combination aside for decoration purposes at the end
- Add the rest of the fried bell peppers and the syrup to the ricotta, yoghurt and cheese mixture spread on the kookoo
- Slowly roll up the kookoo all the way to the end
- Use the left aside bell peppers and syrup to lightly fry with barberries
- Cut up the roll into small pieces
- Garnish the outside of the kookoo roll with it (don't forget the pistachio and almond slivers)
Et voila! Bon Appétit!