It’s suffused with herbs and umami spring onions, and laced with tongue-tingling sour barberries, sharp and salty feta, and warming toasted walnuts which add necessary texture. I add chilli, too, which means that every bite is an avalanche of flavour.
Kuku is high in protein, and basically carb-free (if that’s your thing), and really filling, too. I’ve adapted this one from a more traditional Persian recipe (where this dish originates).