Kuku is the term used in Persia for egg based frittata type dishes and there are several versions to try. They make a very good picnic dish and can be served hot, warm or at room temperature. I used yellow courgettes in the version in the picture. The recipe is from ” Sirocco” by Sabrina Ghayour.
Ingredients
- olive oil for drizzling
- 12 large eggs
- 500 g courgettes grated, with excess moisture squeezed out
- 350 g potatoes parboiled, cooled and coarsely grated
- 1 bunch spring onions thinly sliced
- a pinch saffron threads ground, then steeped in 2 tbsps boiling water
- 2 tablespoons Greek yogurt
- 2 tablespoons plain flour
- 2 heaped teaspoons baking powder
- 2 heapedteaspoons flaky sea salt crushed
- freshly ground black pepper
Servings:
Instructions
- Preheat oven to 200 C, Gas 6 . Line a large rectangular or square oven-proof pan with parchment paper, then drizzle a little olive oil onto the parchment and rub it over the base. (Alternatively, use 2 smaller containers, or 2 muffin tins for 16 individual kuku.)
- In a large mixing bowl, combine eggs, zucchini, potatoes, green onions, saffron, yogurt, flour, baking powder and salt. Season with black pepper and mix until evenly combined.
- Pour mixture into prepared pan, ensuring that mixture is at least 2 cm clear of the rim so it does not overflow during cooking. Bake in preheated oven for 35 minutes (or 25 to 28 minutes for smaller or individual kuku) or until top of kuku is golden and begins to brown.
- To check if it is cooked, insert a knife into center of kuku; if it comes out clean of liquid (raw egg, in this case) 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 parchment paper and cut kuku into pieces to serve.
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