This kuku, which is the Middle Eastern answer to a frittata, is filled with softened matchsticks of zucchini, briny feta, and verdant heaps of fresh herbs. It gets its deeply savory flavor from ground onion powder and its gorgeous golden color from turmeric. Kuku tastes equally good served warm or at room temperature, topped with a little yogurt or crème fraîche. From the author’s new book, Little Book of Jewish Appetizers.
- Preheat the oven to 375 degrees and brush a 9-inch springform cake pan with oil. Line the pan with parchment paper (use scissors to cut out a circle of parchment for the bottom and a long strip to wrap around the sides), then brush the parchment with oil.
- Heat the 1/3 cup of oil in a large sauté pan over medium heat, add onions, season with a little salt and cook, stirring occasionally, until softened and lightly browned, 8-10 minutes. Add zucchini and continue cooking, stirring occasionally, until zucchini softens and browns in spots, 8-10 minutes. Set aside to cool slightly.
- In a large bowl, whisk together the eggs, flour, baking powder, parsley, dill, oregano, garlic, turmeric, onion powder, red pepper flakes, 3/4 teaspoon salt, and a generous amount of pepper. Fold in the zucchini mixture and feta. Pour into the prepared pan and bake until golden brown and cooked through, 30-40 minutes. Set aside to cool for 15 minutes. Gently remove from springform pan and slice into wedges or squares. Serve warm or at room temperature.
Recipe reprinted, with permission, from Little Book of Jewish Appetizers by Leah Koenig (Chronicle Books, Aug, 2017)
Leah Koenig is a writer and author of six cookbooks including The Jewish Cookbook (Phaidon, 2019) - a 400-recipe romp through global Jewish cuisine—and Modern Jewish Cooking (Chronicle Books, 2015). Her writing and recipes have appeared in the New York Times, Wall Street Journal, Epicurious, Food52, and Tablet, among other publications. Leah leads cooking demonstrations all over the world and lives in Brooklyn with her husband and two children.