Kuku can be made with a variety of herbs, with each combination producing a slightly different flavour. It’s a popular and easy breakfast dish and can be cooked on a hob or in the oven. News.Az is grateful to Gullu Cahangir for allowing us to use her photograph and recipe for karftof kukusu, taken from her informative website Azerifood.com.
Preparation time: 25 min
Cooking time: 10 to 15 minutes on the hob or 25 minutes in the oven
- 6 eggs
- 3 medium-sized potatoes
- 1 carrot
- 1 bunch of spring onions or 1 bunch of sorrel
- 1 bunch of coriander
- 1 bunch of spinach
- 1 bunch of dill
- salt & pepper
- butter or vegetable oil
- Grate the carrot and peeled potatoes through one of the larger settings on the grater.
- Wash and chop the herbs, but not too finely.
- Beat the eggs in a large bowl. Add the chopped herbs, grated potato and carrot and salt & pepper and mix well.
- If cooking on the hob, melt the butter or oil in a heavy frying pan. When the butter is sizzling pour in the mixture.
- Cover the pan and turn down the heat. When the egg has solidified, remove the lid, cut the kuku into pieces and turn the pieces over.
- Leave to cook for another 10 minutes until the eggs are cooked through. Don’t replace the lid, as this will cause the herbs to water.
- If cooking in the oven, rub an oven-proof dish or deep baking tin with generous amounts of butter. Pour the omelette mixture into the dish and bake in a medium-hot oven for 20 or 30 minutes until the eggs are cooked through. Rub butter or drizzle oil over the kuku after taking it from the oven.
- Kuku is best served hot with yoghurt, but can also be served cold and makes great picnic food.
- Chop herbs. Add salt, pepper, egg and mix.
- Add oil on pan and heat oil. Decrease the heat and put potato mass on pan with tablespoon.
- It should be fried till both sides become golden.