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Get like 2 lbs or less of spinach. Remove stems & wash leaves and dry (salad spinner does a good job) otherwise use paper towels. The leaves need to be somewhat dry as spinach itself is laden with moisture.

Ok, now chop up the spinach leaves medium to fine.

throw in bowl when done and add 6-8 eggs (depending on the the amt of spinach you come out with. Sometimes 8 eggs is too much but 7 works too.

Add 1/4 teaspoon of turmeric
Add 1/4 teaspoon of garlic powder
or add 1 teaspon of ready chopped garlic from the jar-don’t add your own chopped garlic (it ruins it-because it’s too overpowering).
Add 1/8 to 1/4th cinnamon
Add Coarse salt - NO TABLE SALT
Some black pepper
1/2 teaspoon baking powder

***
Mix well by hand w/large mixing spoon breaking up the yolks to incorporate them into the spinach.

After you feel you have broken up the yolks now you may do a taste test & check for + or - salt/ but not too much cinnamon(it will kill everything).
The turmeric turns everything a nice color,too and the garlic is a good kick.

Find a skillet- the larger the skillet the thinner the

“Cu-Cu-e-Esfinage”

The smaller the skillet (can be problematic)—— try a 12” or 14” fry pan.

Put some oil in the fry pan (give the oil some depth) and heat ‘til hot - & not smoking-you can test how it is by
dropping a bit of egg & spinach mixture into the oil. when that little bit starts to cook in the oil you’ll know then it is ready.

Give a few more stirs in the bowl and dump the whole in the
fry pan....

Wait 2 mins or so to brown the bottom & then turn the heat down a little bit so it doesn’t burn.

Put the lid on and let cook on low until the eggs & spinach are cooked in the center (test the center like you would a cake)If it comes out clean you are in good graces.

Now that the middle has set you will need to turn the spinach & eggs to the reverse side and this can be tricky.

You are going to find a large plate-larger than the fry pan-
Put on the over gloves as you don’t want to burn yourself from the hot oil.

Take off the lid & place the large plate on top of the spinach & eggs- grab the handle of the fry all the while
holding onto the top of the plate.

Once you have flipped it it’s on the plate-....

Now what you have to do is grab the plate and slide the top side of the spinach and eggs onto the BOTTOM of the fry pan.

It’s a bit tricky - don’t burn yourself from the oil-

Now you are ready to brown the spinach and eggs on medium heat.

Some people like thin cu-cu-ye-esfinage and there are those who like it regular i.e., not tamped down .

Ok now the top is browned having you kept this on medium heat. Slide out of fry pan onto round platter as a whole ^& then cut up like a pizza or divide like a pizza in the pan -no diff.

Let it cool a bit.

Slice up some tomatoes and onions in rounds.
Try & find some really good flatbread -like “lavash”
or pita rounds and put the cu-cu-ye-esfinage on the bread with tomatoe / onion rounds & a touch of Hellman’s.

Refridgerate leftover cu-cu and eat within the next day.

I hope you enjoy my recipe - I’ve cooked this for years and the recipe obviously is still in my head altho it may not translate very well but I hope it translates for you.