Kuku Sabzi with Herbs & Yoghurt

📝 Ingredients

• 8 eggs
• 60 g fresh parsley + 50 g fresh coriander
• 25 g fresh dill + 25 g fresh chives
• 40 g walnut halves
• 100 g feta
• 1 tbsp plain flour + ½ tsp baking powder + ½ tsp turmeric
• 2 tbsp olive oil
• 300 g Greek yoghurt + 1 garlic clove (for the sauce)
• 4 pita breads
• 4 tomatoes (about 120 g each)
• ½ red onion + ½ lemon
• Salt, black pepper

🍴 Utensils

• 22 to 24 cm round baking tin
• Baking paper
• Large mixing bowl
• Fork or whisk
• Chef's knife
• Salad spinner

📖 Steps

1. Preheat the oven to 180 °C (170 °C fan). Oil the tin with 1 tbsp olive oil, including the sides, and line the base with a disc of baking paper so you can turn out the kuku without breaking it.
2. Wash the herbs and dry them very thoroughly in a salad spinner, then in a tea towel: any remaining water would make the kuku soggy. Remove the thick stalks from the parsley, coriander and dill, then finely chop all the herbs with a knife.
3. Roughly chop the walnut halves and crumble half the feta. In the mixing bowl, beat the eggs with the flour, baking powder, turmeric, ½ tsp salt and some pepper until there are no lumps left.
4. Add the herbs, walnuts and crumbled feta, then mix with a spoon. The mixture should look almost entirely green, with just enough egg to bind the herbs: that's what gives kuku its soft texture and wonderfully fresh flavour.
5. Pour into the tin, smooth the surface and bake for 25 to 30 min, until the centre is firm to the touch and a knife inserted in the middle comes out clean. Leave to rest for 5 min, then turn out onto a board.
6. While it bakes, make the sauce: mix the Greek yoghurt with the grated or crushed garlic clove and a pinch of salt. Chill while the garlic flavours the yoghurt; a few minutes is enough.
7. Dice the tomatoes and very thinly slice the half red onion. Mix them in a bowl with the second spoonful of olive oil, the juice of the half lemon, salt and pepper. Leave to stand until serving.
8. Warm the pitta breads for 2 min in the still-hot oven. Cut the kuku into 4 portions, sprinkle with the rest of the crumbled feta and serve with the garlic yoghurt, tomato salad and pittas.