SAEDNEWS: This flavorful kuku can serve both as a starter and as a vibrant addition to your festive dining table, adding color and taste to your gatherings.
Ingredients
This recipe serves 7–8 as a main dish or 10–12 as an appetizer.
Green beans, finely chopped – 1 ½ cups
Carrots, cooked and grated – 3 cups
Wheat flour – 1 tbsp
Almond slivers – ½ cup
Salt and black pepper – to taste
Potatoes, boiled and grated – 3 cups
Onion, finely chopped – ½ cup
Oil – 4 tbsp
Ground meat – 250 g
Cinnamon – 2 ½ tsp
Walnuts, chopped – ½ cup
Turmeric – 1 tsp
Canned peas, pureed – 2 cups
Chicken breast, ground – 300 g
Butter – 50 g
Eggs – 12
Lemon juice – 1 tbsp
Preparation Steps
Cook green beans in salted water until tender.
Mix carrots with flour, ¼ cup almond slivers, and a pinch of salt.
Combine potatoes with ¼ cup almond slivers, a pinch of salt, and ½ tsp turmeric.
Sauté onions in 3 tbsp oil until golden. Add ground meat, salt, black pepper, and cinnamon; cook until the meat changes color. Stir in walnuts and turmeric, then remove from heat.
Mix ground chicken with 1 tbsp butter, a pinch of salt, and black pepper; refrigerate.
Preheat oven to 350°F (180°C) and position the rack one level below the center. Grease a 28×27 cm nonstick baking pan.
Add 2 beaten eggs to each layer mixture. If the mixture is thick, add an extra egg.
Layer the mixtures in the pan, smoothing the top. Ensure similar colors are not placed next to each other and leave 1 cm from the top empty. Cover with foil and poke a few holes in it.
Place the pan in a larger dish filled with hot water (bain-marie method) and bake for 90 minutes. Remove from the water, take off the foil, and bake for another 15 minutes.
Let the kuku rest for 10 minutes, then remove from the pan. Warm the remaining butter with lemon juice and pour over the kuku. Slice and serve with fresh herbs.
Chef’s Tip
For variation, mix 200 g ground ham with 2 eggs and use it as one of the layers in the kuku.
