Three-cornered Leek Kookoo Sabzi (Seasoned Vegetable Frittata with Three-cornered Leeks)

kookoo sabzi turned out onto a plate and cut into wedges

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Three-cornered Leek Kookoo Sabzi (Seasoned Vegetable Frittata with Three-cornered Leeks)

Three-cornered Leek Kookoo Sabzi (Seasoned Vegetable Frittata with Three-cornered Leeks) is a modern Fusion recipe (based on a Persian/North African original) for a spiced cake incorporating wild three-cornered leeks that's typically served as a snack. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Seasoned Vegetable Frittata with with Three-cornered Leeks (Three-cornered Leek Kookoo Sabzi).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

Rating:

Tags : Wild Food Vegetarian Recipes Spice Recipes Baking Recipes Cake Recipes Fusion Recipes Fusion Recipes

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Ingredients:

¼ tsp Cayenne pepper
Crushed black peppercorns to taste
6 eggs
½ tsp dried mint
4 tbsp chopped fresh mint
10 saffron threads
½ tbsp chopped savory (fresh or dried)
sea salt to taste
2 tsp butter
110g spinach
2 bunches Three-cornered Leeks
¼ tsp turmeric
2 tbsp watercress, chopped

Method:

Beat the eggs and mix with the turmeric, saffron, crushed black peppercorns, sea salt and cayenne pepper. De-stalk the spinach and shred the leaves into fine strips. Finely slice the three-cornered leeks into thin rings and and add to the egg mixture with fresh and dried herbs.

Brush a flan dish (20cm) with butter and pour-in the mixture. Cover this with foil and bake for about 20 minutes in an oven pre-heated to 160°C. At this point remove the foil and bake for a further ten minutes, until the savoury cake is golden brown in colour.

Serve with a yoghurt and fennel garnish.