A Kuku is the Persian version of a frittata or omelet. The kuku I make most often is tuna, like the Lemon Pepper Tuna Kuku. But I have been in the mood to experiment with them more., such as with the Eggplant Kuku from last week. SInce I have a garden full of parsley and chives, I decided to try a kuku-ye sabzi (sabzi means green). I added scallions, and my greens were complete (although I think this would also be good with some chopped fresh spinach and a little less parsley).
It is a quick dish to make, and very satisfying to eat. Just add a good bread and tomato salad, and the meal is complete.
slightly adapted from persianrecipes.net
about 2 lbs mixed green vegetables (parsley, chives, scallions, spinach) (from the garden)
4 large eggs (from Farmer Kim)
1 Tbsp chopped and crushed walnuts
1 tsp baking soda
1 Tbsp whole wheat flour
3 Tbsp canola oil, divided
Kosher salt and freshly ground black pepper, to taste
Wash the vegetables and pat dry. Chop and fry in 2 Tbsp oil for 5 minutes.
Let cool completely.
Beat the eggs well. Add baking soda, salt, pepper, flour and walnuts.
Add the vegetables and mix well
Heat the remaining tablespoon oil in a large non-stick pan over medium-high until it is hot. Pour in the mix and flatten with the back of the spatula.
Cover and reduce heat a little, cook for 10 minutes until the bottom is cooked through.
Remove the cover. Cut into 4 pieces, flip over and cook for another 5 to 10 minutes, until browned. Serve and enjoy!
I like mine with a good pico de gallo or salsa. A bit untraditional, but good!
- Loaded Potato, Zucchini & Garlic Scape Frittata and Running Update (andreasgardencooking.com)
- Sabzi (beepbeepdelhi.wordpress.com)
- Skillet Spinach Frittata (hugsnkitchen.com)
- Spinach and Ricotta Frittata (thelittleredjar.wordpress.com)
- Mediterranean Frittata (cleaninthekitchen.wordpress.com)