||It has been suggested that this article be merged with Eggah. (Discuss) Proposed since June 2012.|
Kuku also known as KooKoo (Persian: کوکو, Azerbaijani: Kükü) is a Persian and Azerbaijani genre of cuisine. It is frequently a vegetarian dish, made with whipped eggs which then are folded in with various ingredients. It is similar to the Italian dish frittata or an open-faced omelette. Kuku typically has less egg than a frittata, and it cooks for a shorter amount of time, over a low heat, before turned over or grilled briefly to set the top layer.
For the typical kuku-ye sabzi recipe (as pictured), the eggs and herbs are mixed and seasoned with salt, black pepper, walnuts, sometimes flour, sometime barberries, sometimes baking powder and ground turmeric or adviyeh spice mixture. The mixture is then poured into a preheated oiled pan, covered and cooked over low heat until set, sometimes flipped or finished in a hot oven. Some cooks saute the herbs briefly before adding the eggs. The amount of herb ingredients usually greatly exceeds the amount of eggs, which merely serve to hold the kuku together, making the predominant flavor that of the herbs rather than that of a typical "egg omelette." Walnuts and zereshk (barberries) are a favorite garnish for on top. It is often sliced and served hot or cold with bread or rice, yogurt, sabzi khordan (platter of fresh herbs) and torshi (pickled vegetables). Kuku can be a main dish or an appetizer.
Iranians make many different types of kukus with a variety of flavorings. Some variations include; kuku sabzi (herb kuku), potato kuku (kuku sib-zamini), lima bean & dill kuku, fava bean kuku (kuku-ye shevid-baqala), squash kuku, eggplant kuku (kuku-ye bademjan), zucchini kuku, and chicken kuku (kuku-ye morgh).
One of the most popular variations is Kuku-ye sabzi (Persian: کوکوسبزی, fresh-herb kuku), flavored with some combination of herbs and leafy vegetables (e.g. scallions, parsley, chives, coriander, dill, spinach, lettuce, fenugreek leaves) and tinted a deep green. This dish is often served at Persian New Year (Nowruz) and has been associated with a food you would bring to Sizdeh Bedar picnic (the 13th day of Persian New Year, marks the end of the holiday often celebrated with an outdoor picnic).
Another kuku popular in the Iranian province of Gilān, is called Kuku-ye sib-zamini (Gilaki: کوکو سیب زمینی, potato kuku). Potato kuku is flavored with shredded potatoes, onion, saffron, sometimes garlic chives and sometimes cinnamon. Frequently potato kuku is cooked as smaller patties, but it is also cooked in a larger pancake-style or baked. This dish and has been compared to the latke, rösti, and Tortilla Española (Spanish omelette).
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- Gillian Riley (1 November 2007). "Eggs". The Oxford Companion to Italian Food. Oxford University Press. p. 168.
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- "Yotam Ottolenghi's aubergine kuku recipe". The Guardian. 2 January 2010. p. 43.
- Lamborn, Sanam (March 28, 2012). "Potato Kuku". My Persian Kitchen. Retrieved October 13, 2014.
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- Recipe for_Kuku_Sabzi (Herb Kuku) by Iran Chamber Society
- Recipe for Cauliflower Kuku by food for friends