No, that’s not a weird misspelling in my title, my suppers for this week are a leek and almond kookoo. A kookoo is the Middle Eastern or Northern African version of the French frittata or the Spanish tortilla. It’s an egg based dished filled with vegetables and other goodies. I checked out a Moroccan cookbook from my library and decided this was the perfect use of some of my recent CSA ingredients: eggs, leeks and almonds. The recipe actually called for walnuts, but since the almonds were handy, I decided to make a substitution. Plus it also uses turmeric which I’ve been reading good things about.
Leek and Almond Kookoo
- 2 tbsp butter + more for greasing
- 3/4 lb leeks, finely diced
- 5 tbsp almonds, chopped or slivered
- 1 tbsp flour
- 1 tsp salt
- 1/4 tsp pepper
- 1 tbsp turmeric (optional but tasty)
- 6 eggs
- 2 tbsp parsley (again, optional but tasty)
Preheat oven to 350F and lightly grease a 2 qt casserole (I used a 9×9.)
Over medium heat in a medium skillet, melt butter. Stir in leeks, almonds, flour, salt, pepper & turmeric, then remove from heat. In a separate bowl, beat the eggs. Pour leek mixture into the eggs, and stir until everything is mixed. Pour into prepared casserole and bake for 45 minutes, or until an inserted toothpick can be removed cleanly.
Serves 4. Makes for a nice meal along with some plain yogurt, a simple salad and a piece of pita.