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Afghan Spinach and Yogurt Kuku
A savory baked frittata or pancake (kuku) packed with fresh spinach, flavored with yogurt and herbs, and often served as a side dish or a light meal. It's a delicious way to incorporate greens into the diet.
ð§ ææ
- 1 lb Fresh spinach(washed, tough stems removed, roughly chopped)
- 6 large Eggs
- 0.5 cup Plain yogurt
- 0.25 cup All-purpose flour
- 1 small Onion(finely chopped)
- 2 cloves Garlic(minced)
- 2 tbsp Fresh dill(chopped)
- 2 tbsp Fresh cilantro(chopped)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Vegetable oil or butter(for greasing the pan)
ðšâð³ äœãæ¹
- 1
Preheat your oven to 375°F (190°C). Grease a 9-inch baking dish or oven-safe skillet with vegetable oil or butter.
- 2
In a large bowl, whisk together the eggs, plain yogurt, and all-purpose flour until well combined and smooth.
- 3
Add the chopped spinach, finely chopped onion, minced garlic, chopped dill, chopped cilantro, salt, and black pepper to the egg mixture. Stir well to ensure all ingredients are evenly distributed.
- 4
Pour the mixture into the prepared baking dish or skillet, spreading it evenly.
- 5
Bake for 25-30 minutes, or until the kuku is set in the center and golden brown on top. A toothpick inserted into the center should come out clean.
- 6
Let the kuku cool slightly before slicing and serving. It can be served warm or at room temperature.
ð¡ ããã®ã³ã
- âEnsure the spinach is well-drained after washing to prevent the kuku from becoming watery.
- âYou can add other herbs like mint or parsley for extra flavor.
- âFor a crispier edge, use an oven-safe skillet and finish under the broiler for a minute or two (watch carefully to prevent burning).
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- Add crumbled feta cheese or a small amount of grated zucchini to the batter.
- Serve with a side of plain yogurt or a simple tomato-cucumber salad.