Summer Kuku served with a Pea and Mint Dip

Name: Summer Kuku served with a Pea and Mint Dip
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 2 (to 4 people)
Ingredients: 2 tbsp olive oil; 200 g potatoes; 1 medium / large red onion; 1 red pepper; 75 g kale; 2 cloves garlic; 1 tbsp tomatoe purée; 1 tsp smoked paprika; 1 small red chilli; 6 large free range eggs; salt and pepper; 2 cups peas; 1 clove garlic; 40 g feta; 2 tbsp olive oil; 10 leaves fresh mint; salt and pepper

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Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
2 (to 4 people)
Course
Main Course, Lunch
Cuisine
Fusion, Persian, Iranian

Summer Kuku served with a Pea and Mint Dip

Travis Ward

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

Kuku

2 tbsp olive oil (and a little to grease your tin)
200 g potatoes (diced into 1 cm cubes)
1 medium / large red onion (finely diced)
1 red pepper (medium diced)
75 g kale (removed from stalks, washed and roughly chopped)
2 cloves garlic (crushed)
1 tbsp tomatoe purée (dissolved in 100ml of water)
1 tsp smoked paprika
1 small red chilli (minced)
6 large free range eggs (cracked and beaten in a bowl)
salt and pepper (to taste)

Pea and mint dip

2 cups peas (frozen is fine - blanch them in boiling water before blending into the dip)
1 clove garlic
40 g feta
2 tbsp olive oil (plus extra to drizzle on top)
10 leaves fresh mint (plus extra to chop and garnish the dip with)
salt and pepper (to taste)

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Instructions

Pre-heat the oven to 160°C (fan) / 180°C (conventional) / Gas Mark 4.
Take a cake tin (20 cm diameter) (preferably one without a loose base as the egg is likely to seep out unless you properly cover the gaps with baking paper). Grease and line the tin with baking paper. Place the tin in the oven to heat up.
Take a frying pan, place on a medium / high heat and add 2 tbsp of oil.
Add the potatoes and cook until the potatoes start to turn golden and little crispy.
Add the peppers and onions and cook until they soften.
Add the garlic, smoked paprika, chilli and stir until evenly distributed.
Add the tomato purée and water to the mixture.
Then add the kale and cook until wilted and the mixture has little or no liquid. then turn off the heat and let cool for 10 mins.
Take the beaten egg mixture and add the vegetable mixture and stir. Season with salt and pepper.
Remove the tin from the oven and pour the mixture in. Then place in the oven to cook for about 30 to 40 mins (or until a knife poked into the middle of the kuku comes out clean)
To make the dip, blend all the dip ingredients in a food processor and pour into a serving bowl. Feel free to adjust seasoning and lemon juice to taste. Scatter a little finely chopped mint on top and drizzle with a little olive oil.
Serve the kuku warm or cold with the dip, flatbreads and other antipasti type dishes or as part of a mezze-style meal.