Kuku Herb Omelet
The Quirky Foodster Team
Ingredients
- Large eggs — 6
- Plain flour — 1 tbsp
- Baking powder — 1/2 tsp
- Fresh dill, chopped — 100 g (3.5 oz)
- Fresh coriander, chopped — 100 g (3.5 oz)
- Spring onion, sliced — 50 g (1.75 oz)
- Salt — 1/2 tsp
- Black pepper — 1/4 tsp
- Saffron threads, soaked in 1 tbsp warm water (optional) — 1 pinch
- Vegetable oil or butter — 3 tbsp
Method
- Whisk eggs, flour, baking powder, salt and pepper together until smooth.
- Fold in the dill, coriander, spring onion and saffron water.
- Heat oil in a frying pan over medium-low heat. Pour in the mixture and spread evenly.
- Cover and cook gently for 8-10 minutes until the base is set and golden.
- Flip carefully (or finish under a grill) and cook a further 4-5 minutes until fully set.
- Slide onto a board, cut into wedges, and serve warm or at room temperature.
Introduction: Kuku is Azerbaijan’s answer to a frittata — a thick, herb-dense omelet bound with just enough egg and a spoonful of flour to hold it together.
Cultural Background: Kuku is Azerbaijan’s answer to a frittata — a thick, herb-dense omelet bound with just enough egg and a spoonful of flour to hold it together. It is a staple of the Azerbaijani breakfast table, eaten with fresh bread, cheese and tea.
Tips: Keep the heat low — kuku is meant to cook slowly so the herbs steam through without the egg browning too fast. Use a lid to help the top set evenly without needing to flip a very full pan.
Variations: Walnut kuku adds 50 g chopped walnuts to the mixture for extra richness. A version with barberries (zirenk kükü) adds a sweet-tart note popular in the north.
Storage: Store covered in the fridge for up to 3 days.
Reheating: Warm gently in a covered pan over low heat, or eat cold — kuku is traditionally enjoyed at room temperature.
Nutrition: Approx. 160 kcal, 9 g protein, 12 g fat, 4 g carbohydrate per wedge (serves 6).
FAQs:
Q: Why does the recipe use baking powder?
A: It gives the kuku a slightly airy, cake-like texture rather than a dense fried-egg texture.
Q: Can I bake it instead of using the stovetop?
A: Yes — bake at 180C (350F) in an oiled dish for about 25 minutes.
- Large eggs — 6
- Plain flour — 1 tbsp
- Baking powder — 1/2 tsp
- Fresh dill, chopped — 100 g (3.5 oz)
- Fresh coriander, chopped — 100 g (3.5 oz)
- Spring onion, sliced — 50 g (1.75 oz)
- Salt — 1/2 tsp
- Black pepper — 1/4 tsp
- Saffron threads, soaked in 1 tbsp warm water (optional) — 1 pinch
- Vegetable oil or butter — 3 tbsp
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