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

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

Caspian Fresh Herb Kuku Rolled in Lavash Bread

Ingredients

Method

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