A kuku is a Persian frittata that is loaded with leafy greens like spinach, cilantro, and parsley. Some recipes go for a pie or quiche like shape, baked in a cast iron pan. Others are more crepe like ,done on a sheet pan, and the result is then rolled and cut like sushi. Since I wanted to try using “vegan mung bean eggs”. I went for the roll and stuffed it instead of mixing the ingredients into the batter, as this was an experiment. I have tried to make a mung bean omlette. I have attempted frittatas made from garbanzo bean flour. But the results are always “raw” in the middle or they scorch onto the surface of the pan and can be removed easily. Using a sheet pan was a game changer, fully cooked and great texture. I think even better than if I had used real eggs. I will definately be making this again but I will add green olives and roasted walnuts to my filling.
Batter mixture
1.5 cups of split, peeled mung beans (dried and uncooked) soaked in water overnight. Drain the water when ready to make the batter.
1 TBSP of water
1 tsp of salt
1 TBSP of zaatar spice mixture
Place all ingredients into the processor of your choice and blend until you have a smooth batter
Coat a 9X 12 metal sheet pan with a generous amount of olive oil
Spread the mixture out evenly onto the pan, tap pan on the counter to level.
Bake at 350 for 15 minutes. Check every 5 minutes, and poke any developing bubbles with a fork to deflate. Edges should just be starting to crisp, the top should be firm and cooked. The bottom should no be burning or sticking to the pan. Remove from the oven and prepare to assemble and roll.
While your “crepe” is cooking make your filling and sauce
Filling
4 medium mushrooms finely chopped
1/2 tsp of salt
1-2 cup of chopped fresh nettles
1 TBSP of finely chopped fresh cilantro
1 TBSP of finely chopped fresh parsley
1 TBSP of olive oil
Saute all the ingredients on medium heat until soft
Pepper Sauce
1 medium red bell pepper coarsely chopped
4 large chive blossoms (or 2 cloves of garlic)
1/2 tsp of smokey red paprika
1/2 tsp of ground coriander
1/2 tsp of cumin
1/2 tsp of salt
Use a large metal spatula to gently peel the entire kuku from the surface of the pan. Spoon the filling onto the middle, leaving two small bare edges. Start rolling. It should be pretty easy and stay in place. Cut in half. Place onto plates and spoon the pepper sauce on. Eat immediately. Without the sauce the rolls would be great wrapped in foil for an easy transport picnic or hike meal. The texture would change a bit and I would let them full cool.
Nettle is hardy perennial in the Urticaceae family that grows 2-7ft high. It has dark green hairy/downy (underneath) stinging leaves that are lance shaped with serrated margins. Arranged alternately on stinging square stems. The yellow roots are tough and tangled. The flowers are very tiny, light green, and on auxiliary clusters. It can be found growing in large abundant patches in the woods, along rivers, roadsides, in fields and cultivated in gardens. It prefers likes sun and nitrogen/organic matter rich soil. It does not like dry conditions. Male and female reproductive parts occur on separate plants.
Nettle has a nasty sting but it is strong and very useful medicinal plants. The young tops are high in vitamins, chlorophyll, and minerals making them a nutritious spring green that can be used in soup, stews, stir fry, pesto, and baked goods. It is one of the few foods that has vitamin C with iron for perfect absorption. This herb counteracts inflammation, supports the body to produce antihistamine, and binds immunoglobulin G-making it helpful for all kinds of allergies (food and seasonal). Supports the secretion of uric acid. It builds and cleanses “blood” for females of all ages and increase circulation. Historically it is has been used to treat anemia, internal bleeding, arthritis, rheumatism, gout, asthma, enlarged prostate, urinary problems, kidney stones/issues, poor milk supply, menstrual problems, heavy periods, colds, bronchitis, sinus infections, high blood sugar/diabetes, cardiac disease, high blood pressure, fluid retention, fever, blood clots, acne, yeast infections, hives, tendonitis, sciatica, poor circulation, sore muscles, night sweats, low blood sugar, neurological problems/infection, hypothyroidism and headaches. Nettles assist the body to clear poison and venom.
Humans have also used nettles for rope, cheese making, textiles, paper, dye, insect repellant and compost.
Parts used: aerial tops, leaves, stems, rhizomes and roots.
Energetics: cool, bitter, dry, salty.
Element: fire
Emotional/Spiritual Uses: releasing an anger that “stings” , establishing boundaries.
Contraindications: Eating late season plants uncooked/raw may damage the kidneys (due to high levels of nitrates) and irritate the digestive tract. The “hairs” on the fresh plants will inject an irritating substance under the skin that can cause pain and rashes. Handle with care. Most people consume this plant only by drying or cooking it. In sensitive/deficient individuals it may irritate the kidneys with prolonged use. Otherwise it is very safe for everyone.
Blackbird's Backyard Pharmacy 