• 2 tbsp vegetable oil
  • 400g shallots, halved and thinly sliced
  • 200g kale, finely chopped, tough stalks discarded
  • 200g Hispi or pointed cabbage, roughly chopped
  • 2 tsp garlic granules
  • 1 tsp ground fenugreek
  • 1 tsp ground turmeric
  • 8 eggs
  • 2 tsp baking powder
  • 2 tbsp plain flour
  • 2 tbsp greek yogurt
  • 2 handfuls dried barberries, (see notes below)
  • 40g pine nuts
  • to serve dressed green salad


  • STEP 1

    Heat the vegetable oil in a large pan over a medium heat. Add the shallots and fry gently for 10-15 minutes or until lightly golden.

  • STEP 2

    Turn up the heat, add the kale and fry until softened and cooked through, then add the cabbage, spices and a generous amount of seasoning, and stir well. Fry until the cabbage is wilted and cooked through. Remove from the heat and allow to cool.

  • STEP 3

    Heat the oven to 200C/fan 180C/gas 6 and line a 20 x 30cm ovenproof dish with baking paper.

  • STEP 4

    Beat the eggs in a large bowl and add the baking powder, flour and yogurt, and whisk well. Add the barberries and pine nuts and, once the greens have cooled slightly, incorporate them a little at a time, mix well, then add in the rest and fold through.

  • STEP 5

    Pour the mixture into the baking dish and spread to evenly distribute the ingredients. Bake for 35 minutes or until a knife inserted into the middle comes out clean.

  • STEP 6

    Cut into squares and serve with a green salad, if you like.

Dried barberries are a small round fruit used in Middle Eastern and Persian cooking, and are available from Middle Eastern supermarkets or online at or . Alternatively, use sour cherries or dried cranberries, available in large supermarkets.


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