Persian Kuku with Spinach and Wild Ramps – Ku Ku Spinach Lunch

Recipe serves 10


700 g Coarsely chopped spinach

300 g Coarsely chopped wild ramps (alternatively use 3 garlic cloves and 1 kg spinach)

5 Tbl spoons flour

5 Eggs

Salt and pepper

Squeeze excess water from spinach (if bought frozen). Mix spinach wild ramps and eggs in a bowl and add salt and pepper. Prepare in pan with oil until golden brown and firm. Flip kuku omelette to cook on both sides.

For a herb version of kuku add a combination of cinnamon, walnuts and blueberries or parsley, cilantro, dill, and scallions.

Leave A Comment