1/2 cup plus 1 tablespoon extra-virgin olive oil
· 2 medium yellow onions, finely chopped
· 6 eggs
· 1 ½ teaspoons coarse sea salt
· 1 teaspoon ground black pepper
· 1 teaspoon baking powder
· ½ teaspoon ground cinnamon
· ½ teaspoon freshly ground nutmeg
· ½ teaspoon ground cardamom
· ½ teaspoon ground turmeric
· ¼ teaspoon ground cumin
· ½ teaspoon ground rose petal (optional)
· 1 cup finely chopped parsley
· 1 cup finely chopped cilantro
· 1 cup finely chopped fresh dill
· ½ cup coarsely chopped walnuts
· ½ cup finely chopped romaine lettuce
· ½ cup finely chopped spring onions, white and green parts
· 2 garlic cloves, grated on a Microplane or minced
· 1 tablespoon rice flour
· 1 C asparagus spears (blanched)
· 1 teaspoon maple syrup
· Lavash or your own home made bread/crackers, for serving (optional)
· Yogurt, for serving
1. Heat 1/4 cup of the oil in a large skillet over medium heat. Add onions and cook until lightly golden all over, 15 to 20 minutes. Transfer onions to a medium bowl and cool to room temperature; reserve skillet.
2. Heat oven to 400 degrees and line a 9-x-12-inch baking dish with parchment paper.
3. In a large bowl, lightly whisk to combine eggs, salt, pepper, baking powder, all of the spices and the rose petal, if using. Add caramelized onions, all of the herbs, walnuts, lettuce, spring onion, garlic and rice flour. Fold to combine;.
4. Brush prepared baking dish with 1/4 cup oil. (It may look like a lot, but it gets absorbed into the batter.) Add batter, smoothing out the top and pushing it to the sides. Bake until center is set, about 20 minutes, and transfer to a cooling rack.
5. Meanwhile, place the skillet used to cook the onion over medium heat. Add remaining 1 tablespoon oil, maple syrup and 2 tablespoons water. Simmer, stirring, until liquid is reduced and fragrant, about 4 minutes.
6. Top cooked kuku with asparagus spears and cut into 6 equal pieces. Serve hot or room temperature, with lavash and yogurt, if desired.