Fresh herb kuku from A Good Appetite at The New York Times by Melissa Clark

  • spring onions
  • cilantro
  • Show all ingredients...

  • EYB Comments

    Can substitute dried cranberries for dried barberries, and sugar for grape molasses.

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Notes about this recipe

  • Eat Your Books

    Can substitute dried cranberries for dried barberries, and sugar for grape molasses.

  • Christine on May 13, 2016

    I made a few changes, mostly because of what I had available... I used roughly a total of 3-1/2 cups of fresh herbs & lettuce as called for, but due to a comedy of errors, ended up using parsley, tarragon, & lettuce. A commenter on the NYT site said you can get away with almost any combination of fresh herbs, and I'm inclined to agree. I made the suggested substitution of cranberries for barberries, but due to distraction and being pressed for time, I stirred them into the egg mixture instead of preparing them separately with the grape molasses. With all that oil, the parchment paper was unnecessary, but the 1/4 cup for the dish was still a bit excessive. It didn't all get absorbed, so I soaked up the extra on the edges with a paper towel - I'd use a little less next time. I baked in a 11x7 dish since I don't have a 9x12 and thought bigger would have stretched the batter too thin. My version probably wasn't authentic, but it was so incredibly good. I would definitely make this again!

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