Instructions

1. 1

   Wash the celery, pick off the leaves and set them aside, trim the ends of the sticks and pull off any tough strings. Cut the sticks lengthways into thin strips and then crossways into very fine dice. Use only the white and light green parts of the leek: slit it lengthways, wash it thoroughly under running water and slice it very finely.

2. 2

   Heat 2 tbsp oil in a non-stick frying pan with a lid (about 26 cm) and sweat the celery and leek over a medium heat, stirring, until soft and no more liquid comes out. Transfer to a large bowl and leave to cool a little.

3. 3

   Wash the celery leaves, parsley and dill and shake them very dry, as wet herbs make the cake soggy, then chop them very finely, including the tender stalks. Slice the spring onions into fine rings, roughly chop the walnuts, and briefly rinse the barberries in a sieve under cold water and drain them on kitchen paper.

4. 4

   Whisk the eggs in a bowl with the turmeric, baking powder, salt and pepper. Stir in the celery and leek, the chopped herbs, spring onions, walnuts and barberries to make a thick green mixture in which the herbs are only just bound.

5. 5

   Wipe out the frying pan, heat the remaining oil in it over a medium heat, pour in the mixture and smooth the top. Put on the lid and cook the cake over a low heat until the edge is firm, the underside is brown and the top is almost set.

6. 6

   To turn it, place a large flat plate on top of the pan, hold both firmly together with oven gloves and flip them over in one swift movement so that the cake ends up on the plate. Slide the cake back into the pan, browned side up.

7. 7

   Put the lid back on and continue cooking the cake over a low heat until the second side is browned too and the centre is firm.

8. 8

   Skewer test: insert a wooden skewer into the centre; it must come out clean and dry, and the centre must not give when pressed; otherwise cook for a few more minutes. Slide the cake onto a board and cut it into pieces.

9. 9

   Tip: Warm or cold, the cake is delicious with Nanê sêlê — Paper-Thin Flatbread from the Domed Griddle and a bowl of Mast — Homemade Yogurt; covered, it keeps for two days in the fridge. Instead of the frying pan, you can also use the oven: preheat the oven to 180 °C top and bottom heat, pour the mixture into an oiled baking dish and bake on the middle shelf for about 25 minutes until the centre is firm (skewer test). In spring, some of the leek can be replaced with wild garlic; if you forage it yourself, you must be able to identify it with certainty, as it is easily confused with poisonous lily of the valley and autumn crocus.