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Kismet's kuku

Time 1 hour 30 minutes
Yields Serves 12 to 16
Kismet’s kuku
(Glenn Koenig/ Los Angeles Times)

Kuku cream

1

In a heavy saucepan, heat the olive oil over medium heat. Add the shallots and sweat until softened, 5 to 7 minutes.

2

Stir in the bay leaf, salt and heavy cream. Bring to a gentle simmer and reduce the cream by one-third, 30 to 40 minutes. Remove the bay leaf, but do not strain the shallots. This makes 2 cups kuku cream.

Kuku

1

Heat the oven to 350 degrees. Grease a 13- by 9-inch baking pan, and line the bottom with parchment paper. Grease the parchment paper.

2

Heat a large skillet over medium-high heat until hot. Add the olive oil. Saute the spinach (this may need to be done in batches; add additional oil if needed) until wilted, then remove from heat. Wring the spinach out using a large kitchen towel, squeezing out as much liquid as possible. Finely chop the spinach.

3

Combine the spinach, beans and kuku cream in a heavy saucepan and heat, stirring frequently, until the mixture is just above room temperature. Remove from heat.

4

Whisk the eggs until smooth, then pass through a strainer into a bowl, discarding any unstrained bits. Stir in the warmed cream mixture, along with the barberries and salt, to fully combine.

5

Pour the kuku mixture into the prepared pan. Bake until the egg is set and a knife inserted in the center comes out clean, 30 to 45 minutes, depending on the thickness of the kuku.

6

Cool before slicing.

Adapted from a recipe by Kismet in Los Angeles.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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