Broad bean kuku from Jerusalem (page 39) by Yotam Ottolenghi and Sami Tamimi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • elifinn on August 19, 2024

    Really good in spite of my simplifications and swaps! I used about 350g of broad beans, and it seemed like a good amount. I used dried cherries instead of barberries, which worked fine. I also used a big bunch of parsley instead of dill+mint which I could unfortunately not find: parsley worked too, but I'm sure dill and mint would impart a lovely flavour. I forgot to buy cream so I bloomed the saffron in a little hot water.

  • lholtzman on April 08, 2024

    I could only find canned Fava beans and based on others comments, I’m glad I used one can instead of the full amount. I found one can to be a good amount. I also couldn’t get barberries at the store I went to, so I used craisins with 50% less sugar and skipped the second step of the recipe. They may have been a bit sweeter, than intended, but I liked it. I’m not a huge fan of barberries.

  • s.shadan on August 23, 2021

    I loved this dish. I have tried many Kukus including authentic Iranian versions, and still this is my favourite as it doesn't taste too eggy.

  • ksg518 on June 29, 2018

    Meh. Ottolenghi has a knack for taking odd combinations of ingredients and somehow making them work but for us this was a fail. We especially didn't like the barberries in this dish (although we love them in other dishes). We made this pretty much as directed and it looked just like the photo.

  • cultus.girl on November 05, 2017

    I really enjoyed this dish however agree that it was a little broad bean heavy. (Used frozen unpodded broad beans). When I next make it I will use the broad beans from my garden in season, picked while they are small and perhaps add a bit of asparagus.

  • Silverscreensuppers on August 09, 2016

    I made this with broad beans (it's what we call fava beans in the UK) from my friend's veggie patch and really liked it. When I had my first mouthful I wasn't sure if I would like it (my first time eating something with barbarries in) but it grew on me. As it was just me, I ate quite a big portion and froze the rest - no idea what it will be like when it comes out of the freezer... we shall see...

  • WFPLCleanEating on November 04, 2015

    I agree with the previous reviews -- just ok...too many favas, not enough flavor. The dish benefited with the addition of feta.

  • TippyCanoe on April 23, 2013

    I agree with Delys77 that this dish is not as exciting as others in the book. The barberries add a great sour note though. I wondered if my favas (frozen) were perhaps not as good as fresh. I might try this again with fresh favas and also add more herbs. It really added flavor to the dish to serve it as suggested with yogurt with cucumber (p. 299).

  • Delys77 on January 08, 2013

    Pg 39 For me this dish was just ok. The technique is interesting and I expected a whole lot of flavour from the load of onions, garlic, herbs, saffron, and barberries, but the end result was entirely dominated by the very large amount of favas. It seemed as though they sucked up all the flavour. If I were to make again I would up the herbs and cut back the favas by about 40%.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.