Kuku Sibzamini
Potato and beetroot kuku
Servings: 12 (mini kuku)
Ingredients
- 3 tbsp olive oil (1 tbsp for greasing the muffin tin and 2 tbsp for the kuku mixture)
- 500 to 600 g potatoes (peeled, boiled and mashed - use potatoes suitable for mashing such as Desiree or Maris Piper)
- 1 medium / large beetroot (boiled, peeled and grated with excess water squeezed out)
- 80 g feta or equivalent (crumbled or cut into small chunks)
- 1 small / medium onion (grated with excess liquid squeezed out)
- 2 cloves garlic (minced)
- 1 to 2 tsp dried mint
- 1 tsp turmeric
- 4 large free-range eggs
- Salt and pepper (to taste)
Instructions
- Pre-heat the oven to 160°C (fan) / 180°C (conventional) / Gas Mark 4.
- Take a 12-hole muffin tin, grease (using 1 tbsp of olive oil) and line the holes with baking paper. Brush a little olive oil into each recess after lining and leave to one side until you are ready to use it.
- Mix all your ingredients for the kuku (mashed potato, grated beetroot, grated onion, crumbled feta, garlic, mint, turmeric, eggs, remaining 2 tbsp of olive oil, salt and pepper) in a mixing bowl.
- Take the muffin tin and spoon the mixture evenly between the 12 holes.
- Place in the oven for 25 mins. To check if the kuku are done, use a thin skewer / tip of a knife to check one by gently poking to the bottom. It should come out clean.
- Serve warm or cold with salad, dips and bread as part of a mezze-style meal.