Kuku is an egg dish similar to an omelet or crustless quiche, and makes a delicious lunch or brunch dish.
Servings: About 4
Ingredients for kuku lubia
1 c. green beans, cooked
1 uncooked potato
2 T. dried parsley
2 T. dried chives
2 T. dried dill
1 tsp. salt
1/2 tsp. pepper
Oil and butter
Step 1: Peel and coarsely grate the potato. In a frying pan, sauté the potato, onion, parsley, chives, dill, and cinnamon. Add the beans and keep warm.
Step 2: Beat the eggs and pour over the vegetables. Cover and cook over low heat until the eggs are set.
Step 3: Drizzle the top with butter, cut into wedges, turn each piece over, and fry until lightly browned.
Recipe © Nura Amerson 1991
Frittata is my go-to meal when I’ve run out of ingredients for more elaborate dishes because all it really requires are eggs and oil or butter; scraps of cheeses, cold cuts, or veggies scrounged up from the kitchen’s recesses can be added to complete the dish. Kuku strikes me as frittata’s healthier twin (no meat or cheese, lots of veggies!).
As with its Italian twin, the kuku recipe can be altered as desired and still produce a tasty result. For example, to make the kuku more substantive, I used eight eggs instead of six. I also substituted some fresh dill I had on hand for the dried parsley, chives, and dill the recipe calls for.
I found kuku lubia to be fairly quick to make—for a Persian dish! If you enjoy it and have some additional time on your hands, check out Yotam Ottolenghi’s recipe for kuku aubergine.