Mother Earth Living

Snack on Sumac Berries: Kookoo Sabzi Savory Cakes

By Rachel Albert-Matesz
November/December 2002
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Makes 3 servings
Sumac adds a delightful flavor to eggs. This recipe comes from Seasoned Pioneers, Ltd., of Liverpool, United Kingdom, a source of ground sumac. Visit them at www.seasonedpioneers.co.uk.

  • 4 ounces fresh, raw spinach, stems removed, leaves washed impeccably and dried
  • 2 bunches spring onions
  • 6 eggs
  • ¼ teaspoon ground sumac
  • ¼ teaspoon ground turmeric
  • Approximately 10 saffron threads
  • Sea salt and black pepper, to taste
  • ¼ teaspoon cayenne pepper (optional)
  • ½ tablespoon dried mint
  • ¼ cup chopped fresh mint leaves
  • ½ tablespoon dried savory
  • 2 tablespoons chopped watercress, washed thoroughly and dried
  • 2 teaspoons butter or extra-virgin olive oil
  1. Preheat the oven to 325°F. Destalk the spinach and shred the leaves into fine strips. Chop the onions into fine rings and add them to the spinach. Beat the eggs and mix them with the sumac, turmeric, saffron, salt, black pepper, and cayenne.
  2. Add the egg mixture to the spinach and onions and mix with the remaining herbs and the watercress. Mix well.
  3. Brush a pie plate (9 to 10 inches) with the butter or oil and pour in the egg mixture. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until golden brown. Serve hot.


Rachel Albert-Matesz has been a freelance food and health writer, cooking coach, and natural foods cooking instructor for sixteen years. Look for her book, The Produce Dominated Diet & Cookbook: Practically Paleo Principles for Modern Nutrition.

Click here for the original article,  Natural Healing: Snack on Sumac Berries.  








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