Kuku (food)


Kuku, also spelled as kookoo, is an egg-based and often vegetarian Iranian dish made of whipped eggs folded in various ingredients. It is similar to the Italian frittata, the French quiche, the Arabian eggah, or an open-faced omelette, but it typically has less egg than a frittata, and it cooks for a shorter amount of time, over a low heat, before turned over or grilled briefly to set the top layer. It is served either hot or cold as a starter, side dish or a main course, and is accompanied with bread and either yogurt or salad. In parts of northern Iran, kuku might be used as a midday meal, and might be served with either plain cooked rice or bread.
Cookbooks from Iran's Safavid and Qajar periods mention kuku with coriander as one of its ingredients. Qajar documents introduce it as a side dish. Herb kuku, which is the most popular type, is served traditionally at Nowruz, the Iranian New Year's Day, and also at Easter, which is celebrated by the Iranian Armenians.

Cooking methods

The traditional preparation of kuku involves frying the ingredients in oil over a low heat and is accomplished with steaming in a closed space. Baking is also a popular method nowadays. An extra thickness is given to the dish by adding yeast. The ultimate result is a cake-like omelette that is usually served with bread, but it might rather be accompanied with rice, particularly in the northern Iranian province of Gilan, where the consummation of rice in general was traditionally preferred over bread.

Variations

Kuku is made with various ingredients and in a variety of styles, including herb kuku, potato kuku, eggplant kuku, roe kuku, and yogurt kuku.

Herb kuku

Herb kuku, or kuku sabzi in Persian, is the most common type of kuku. It is made of eggs and herbs such as leeks and parsley. Garlic, which is especially popular in the northern regions of Iran, is also used as an ingredient.

Potato kuku

Potato kuku, or kuku sibzamini in Persian, which is identical to the Spanish omelette, is made of eggs, potatoes and other ingredients.

Eggplant kuku

Eggplant kuku, known as kuku-ye bādenjān in Persian and vereqā in Gilaki, is made of mashed eggplant and eggs, together with other ingredients such as parsley, walnuts, onions, and barberries.

Roe kuku

Roe kuku, known as ašbal kuku or ašbol kuku in Gilaki, is a local variant of kuku in Gilan that includes roe.