Finely chop the green part of 1 leek. In a large bowl, mix it with 1 cup of finely chopped parsley, 1 cup of finely chopped cilantro, and 1 cup of finely chopped dill.
Mix in 4 large eggs, then 1 tablespoon of all-purpose flour, 1 teaspoon of kosher salt, ¼ teaspoon of black pepper, and ¼ teaspoon of turmeric. If it doesn't hold together, add another egg.
Heat 4 tablespoons of olive oil in a large nonstick pan over medium-high heat and spread the mixture evenly. Cover with a few paper towels and a lid and cook undisturbed for 10 minutes, until the top is dry.
Invert onto a large plate, add a little more oil to the pan, and slide the kuku back in. Cook uncovered for 10-15 minutes, then slice.
