Walnut and herb omelette | Qoz kukusu

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.

Preparation time: 20 minutes
Cooking time: 10 to 15 minutes or 25 minutes in the oven
Serves: 4 or 5

Ingredients

• 6 eggs
• 1 bunch of spring onions or 1 bunch of sorrel
• 1 bunch of coriander
• 1 bunch of spinach
• 1 bunch of dill
• 125 g/5 oz of shelled walnuts
• salt & pepper
• butter or vegetable oil

Preparation

• Grind the walnuts.
• Wash and chop the herbs, but not too finely.
• Beat the eggs in a large bowl. Add the chopped herbs, ground walnuts 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 whole
• 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 eggs and herb 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 you have taken it from the oven.
• Decorate the pieces of kuku with walnut halves.
• Kuku is best served hot with yoghurt, but can also be served cold and makes great picnic food.