KUKU (Iranian fritatta)

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How can you not want to try something with such a great name ?

This Persian Fritatta type dish is a keeper for summer picnics or potlucks.  Easy to make, transport and share 🙂  Add a  nice salad and you have lunch.

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I have seen and tried a few different versions of this dish, this being the latest and a way to use up all of those courgettes in the garden my son is turning his nose up at…  The main difference with a Fritatta or Spanish Tortilla is that there is usually alot more veg and herbs in proportion to the amount of eggs, and its usually simply baked in the oven.  Recipes vary widely…  Flour or not, baking powder ? Maybe.  Walnuts or barberries are a nice addition.  Spices AND herbs or just one or the other…  So flexible, therefore the fun is endless 😉

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This one was a biggie !  12 eggs and loads of veg…  Yellow and green courgettes (zucchini), new potatoes, coriander and spring onions.

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If you keep the approximate total weight of veggies for the same amount of eggs  the variants are endless !  I understand that saffron is expensive, so leave it out if you wish.  Lucky me, a friend brought be some back from Iran this year 🙂  PS  this works in my solar oven too !

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Courgette, Saffron & New Potato KUKU servings=8-10

  • olive oil
  • 12 large eggs
  • 500g courgettes/zucchini, grated and sprinkled with 1t of salt.  Leave for 10 minutes before squeezing out excess moisture
  • 400g potatoes, parboiled, cooled and coarsely grated
  • 1 bunch of spring onions, thinly sliced
  • a pinch of saffron threads, ground, then steeped in 2 tablespoons boiling water
  • 2 T Greek yogurt
  • 2 T  flour
  • 2 heaping t baking powder
  • 1/2 t ground allspice
  • 1 heaping t flaky sea salt, crushed
  • large handful of chopped coriander (add some dill if you like !)
  • freshly ground black pepper

Heat the oven to 200°C (400°F). Line a  rectangular (approx.33 x 23cm)  ovenproof pan with parchment paper, then drizzle a little olive oil onto the parchment and rub it over the base. Combine the eggs, courgettes, potatoes, spring onions, saffron, yogurt, flour, baking powder, allspice and herbs and salt in a large mixing bowl, season with black pepper and mix until evenly combined.

Pour the mixture into the prepared pan, ensuring the mixture is at least 1 inch clear of the rim so it does not overflow during cooking. Bake for 35 minutes or until the top of the kuku is golden and begins to brown. To check if it is cooked, insert a knife into the center of the kuku – if it comes out clean of liquid but moist, the dish is done; if it looks wet and eggy, it will need a few more minutes.

Allow to cool slightly, then flip the baking dish upside-down and tip out the kuku onto a chopping board. Peel off the parchment paper and cut the kuku into pieces to serve.

*** Adapted from Sirocco: Fabulous Flavors of the Middle East, by Sabrina Ghayour © 2016