Caspian Fresh Herb Kuku Rolled in Lavash Bread

Name: Caspian Fresh Herb Kuku Rolled in Lavash Bread
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Makes 50 bite-sized rolls
Cuisine: Iranian
Ingredients: 1 teaspoon dried organic rose petals; 2 cups finely chopped fresh garlic chives or scallions; 2 cups finely chopped fresh parsley; 2 cups labneh* or plain yogurt; 2 teaspoons salt; 50 long strands of chives, soaked in warm water, drained and patted dry to make more flexible.; 4 cloves garlic, peeled and crushed; ½ teaspoon salt; 1 teaspoon freshly ground black pepper; 2 teaspoons advieh* (Persian spice mix)*; ½ teaspoon freshly ground pepper; 1 teaspoon baking powder; 2 cups finely chopped fresh, coriander leaves; 12 eggs; 1 teaspoon dried mint; 2 cloves garlic, crushed and peeled; 2 cups chopped fresh dill; Parchment or baking paper; ½ cup olive oil for baking; 2 tablespoons all-purpose flour; 3 lavash bread rolls cut into 2- by-3-inch strips (store the bread in plastic bags to keep it soft for wrapping); 1 tablespoon dried fenugreek leaves; 2 teaspoons dried barberries (optional)

Preparation info

Makes
50
bite-sized rolls

Difficulty
Easy
Ready in
1 hr

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

This fresh herb kuku is traditionally Iranian but popular from Erzurum in Turkey to Samarkand in Uzbekistan. In Iran it is eaten on New Year’s Day (the festival of Nowruz, at the spring equinox): The green of the herbs symbolizes rebirth, while the eggs represent fertility and happiness for the year to come. Here, I have cut the kuku and rolled individual pieces in lavash bread tied with a long strand of chive to make it a finger food. You can, however, serve it as you please.

Ingredients

Asia
Iran
Turkey
Uzbekistan
Main course
Vegetarian
New Year
Southeast Asia
Mediterranean
Spring

Caspian Fresh Herb Kuku Rolled in Lavash Bread

Ingredients

Method

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