The ingredients for 6 – 8 people:
300 – 400 g chives or spring onions
300 – 400 g parsley
250 g fresh coriander
All herbs cleaned and finely chopped
Important: A total of approx. 1.5 to 2kg of this herbal combination.
7 – 8 eggs
2 – 3 tbsp flour
1.5 tsp turmeric
1 teaspoon sweet paprika powder
1 teaspoon curry
pepper and salt
Mix the chopped herbs together. Spread out on a large tray or cloth and leave in a shady place in fresh but dry air for 3 – 4 hours. This causes the herbs to lose excess juice and volume.
Then put the herbs in a large bowl. Sprinkle the flour over the herbs, mix together with the spices and knead. Season with salt and pepper.
Mix the beaten eggs in another bowl and then mix with the herbs.
Pour enough oil into a large pan until there is a layer of oil approx. 2-3mm thick. Let the oil get hot and fry about 2 tbsp of the herb mixture to get a taste of it and possibly
Then things really get going.
Add enough of the herb mixture to the pan so that a layer about 3cm thick is spread over the entire pan. Using a wide wooden spoon, gently squeeze the kuku to get a better shape
Fry until the excess liquid has evaporated. The Kuku with two large flat ones
Turn the wooden spoons over very carefully. So that it doesn’t fall apart when you turn it over, you can use a wooden spoon to cut the kuku crosswise into four equal pieces and turn them over one at a time. Let everything fry for a few more minutes at a low temperature.
Don’t get the idea of offering your guests this specialty as an appetizer!
Otherwise it could be that you don’t want to try the main course anymore.