| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 220 |
| Fat | 12g |
| Saturates | 4g |
| Protein | 14g |
| Carbs | 12g |
| Sugars | 2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Preheat the oven to 200°C, gas mark 6. Grease a 20cm x 30cm casserole dish.
2
Place the eggs in a food processor and add the parsley, coriander, dill and spring onions. Pulse until finely chopped. Add the walnuts, fenugreek, flour, baking powder, turmeric, salt and pepper, then pulse again until combined.
3
Pour the mixture into the prepared dish, spreading it evenly. Scatter over the barberries, cubed feta cheese and sweet potato.
4
Bake for 20 minutes until the kuku is puffed and set in the centre.
5
Serve warm with salad or fresh herbs, if desired.
