Green herb kookoo

1 cup leeks or scallions (including half of the green stems), chopped
1/2 teaspoon baking soda
a few lettuce leaves, chopped
1/2 teaspoon turmeric (or saffron)
1/2 cup dill weed, chopped
1/8 teaspoon cinnamon
1 cup parsley, chopped
1/2 teaspoon salt
1/4 cup coriander (Chinese parsley), chopped
1/4 teaspoon pepper
2 tablespoons butter
3 tablespoons walnuts, chopped (optional)
8 eggs
3 tablespoons dried currant (optional)

1. Saute the leeks or scallions, lettuce, dill weed, parsley, and coriander for 5 minutes in 1 tablespoon of the butter, stirring frequently.
2. Beat the eggs well. Add the baking soda, turmeric, cinnamon, salt, and pepper. Add the chopped greens. Melt the remaining 1 tablespoon of butter in a skillet, and pour in the egg-herb mixture. Do not stir. Cook over a medium heat until well browned; lift edge of the kookoo with a flat utensil to see if brown; then turn it over (as you would turn a large pancake) and brown the other side.
3. An easier method is to melt the remaining butter in an oblong Pyrex dish, pour in the egg-herb mixture, and bake in a 350 F. oven for 45 to 60 minutes, or until crisp on the bottom and light brown on top.
4. Serve with yogurt, or with thickened yogurt. This kookoo may be eaten either hot or cold, and it keeps well for use as a leftover.