Broccoli Ku Ku
While planning my Israeli inspired holiday meal, I realized there aren’t that many greens eaten here in Israeli. Don’t get me wrong, there are a ton of vegetables eaten, but other than the cucumber and parsley in salads, there isn’t that much green. In fact, it is not that easy to find good kale or chard. Maybe once “winter” arrives I'll start to see a bigger and better variety in the market, but for now, I chose to make something that is more Persian in roots. Flavor profiles and ingredients are similar, so this counts, right? Plus, not only is this healthy Brassica green, this dish is protein rich, perfect for a veg friendly meal. To shorten the prep time for a holiday meal, you could definitely do the chopping the day before. Note that most veggie ku kus call for barberries, but since I didn’t have any on hand I left them out. It is still delicious, especially when eaten with a dollop of labneh. Here’s what I did:
- 2 tablespoons & ¼ cup of olive oil
- 1 yellow onion chopped
- 1 clove of garlic chopped
- 1 head of broccoli chopped very fine (or blended in the food processor until fine)
- 1 cup of fresh parsley, cilantro and/or dill chopped very fine (or blended in the food processor until fine). You can use any combination of these herbs depending on your tastes. I prefer to do 1/3 cup of each.
- ½ cup of walnuts chopped
- ½ cup of feta cheese crumbled
- ½ teaspoon of turmeric
- 1 tablespoon flour
- Salt and pepper to taste
- 6 eggs
- Step 1 Preheat the oven to 350 degrees.
- Step 2 In a 10-12 inch cast iron skillet (it must be oven safe), heat 2 tablespoons of olive oil. Add chopped onions (salt and pepper) and sauté on medium heat until soft and translucent. Add garlic and sauté a few minutes more until the garlic is soft. Transfer the onions and garlic to a separate bowl to let cool.
- Step 3 With the same skillet, coat the bottom and sides with ¼ cup of olive oil and set aside. In a large bowl, combine all remaining ingredients except for the eggs. Add salt and pepper to taste. Add the onion and garlic and mix.
- Step 4 In a separate bowl, whisk eggs until combined. Add the eggs to the vegetable mixture and mix until fully combined. Pour the mixture into the prepared skillet spreading it out evenly with the back of the spoon.
- Step 5 Bake the skillet uncovered for 45 minutes. The Kuku should be set. Let the Kuku cool for about 5-10 minutes before serving. Serve with an additional drizzle of olive oil and some labneh.