FRESH-HERB KUKU

Fresh-Herb Kuku image

Provided by Martha Stewart

Yield Makes one 9-inch square cake

Number Of Ingredients 16

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10 large eggs
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1 teaspoon ground cumin
2 teaspoons coarse salt
1 1/2 teaspoons freshly ground pepper
2 tablespoons all-purpose flour
4 cloves garlic, minced
2 cups finely chopped chives or scallions
2 cups finely chopped fresh flat-leaf parsley
2 cups finely chopped fresh cilantro
2 cups chopped fresh dill
1 tablespoon dried fenugreek (optional)
4 tablespoons extra-virgin olive oil, plus more for pan
Labne or other thick plain yogurt, for serving (optional)

Steps:

Preheat oven to 350 degrees. Combine eggs, baking powder, cinnamon, cardamom, cumin, salt, pepper, and flour in a medium bowl. Whisk until combined. Add garlic, chives, parsley, cilantro, dill, fenugreek, and 2 tablespoons olive oil. Mix thoroughly.
Brush 2 tablespoons olive oil onto the bottom and sides of a 9-inch square nonstick metal baking pan. Place in the oven for 5 minutes to heat the oil. Pour egg mixture into pan; bake for 30 minutes.
Remove pan from oven, and pour remaining 2 tablespoons oil over the top. Return to oven, and bake until golden on top, about 10 minutes more.
Transfer pan to a wire rack to cool slightly before unmolding. Invert onto a serving platter, and cut into pieces. Serve hot or at room temperature with yogurt.