1/8 cup butter

1/8 cup olive oil

6 shallots sliced finely OR 2 onions chopped

2 cloves garlic chopped

5 eggs

¼ cup walnuts, coarsely chopped (optional)

1TBSP spelt or einkorn flour

½ cup parsley, chopped fine

½ cup fresh cilantro, chopped fine

½ cup dillweed, chopped fine

¼ cup tarragon, chopped fine (if you can’t find this, replace with spinach or more parsley)

¼ TSP saffron, ground using a mortar and pestle

¼ TSP turmeric

3/4 TSP sea salt

1/8 TSP cinnamon

1/8 TSP cardamom

1/8 TSP clove

1/8 TSP pepper

Optional Garnish:

1 TBSP butter

¼ cup barberries, soaked in warm water for 5 minutes and washed (discard the berries that sink into the bottom of the bowl.

1 TBSP honey (or for a more contemporary taste, 1 TSP sugar)

Heat half the oil and butter in a non-stick 9.5 inch skillet. Sauté onions on low heat until golden. Add garlic and sauté for an additional minute. Add turmeric and saffron and remove from heat.

In a bowl, beat the eggs vigorously until well incorporated. (Some cooks add ½ TSP baking powder to help the kuku rise. Since we are trying to emulate an ancient recipe, I did not add this.) Add the rest of your spices and mix well.

Add the cooked onions and garlic and mix in your fresh herbs. Fold in the walnuts gently. Don’t overmix.

Heat the rest of your oil and butter in the same skillet over low heat. Pour in your mixture and cover. Cook for 10-15 minutes. You are looking for the sides to look set. Flip over unto a cookie sheet and return to the pan to cook the other side for another 5-7 minutes. (you might need to add a touch more butter.)

For garnish, sauté the barberries in the butter with honey for 2-3 minutes, stirring occasionally until the berries grow translucent. Serve the kuku warm with the barberries on top. Heavenly aroma and flavors that burst into your mouth are about to greet you! Enjoy!