I am cuckoo for kuku! Come to think of it, all Iranians are cuckoo for kuku! So what exactly is kuku that has gotten a whole nation and an entire race of people to fall madly in love?
Well, you say frittata, and I say
Here are some of the more popular kuku dishes:
- Kuku seebzamini: potato kuku
- kuku sabzi: fresh herbs kuku with barberries and walnuts
- kuku bademjan: eggplant kuku
- kuku kadoo: zucchini kuku
- kuku gol-kalam: cauliflower kuku
- kuku morgh: chicken kuku
- 4 medium russet potatoes, about 900 grams
- 1 small onion, grated and juice squeezed out
- 1 teaspoon salt
- 1/2 teaspoon pepper, ground
- 1 teaspoon turmeric, ground
- 2 teaspoons dried mint, optional
- 2 eggs
- 2 tablespoons bread crumbs, adjust as necessary
- 1/2 cup oil, adjust as needed for frying
- In a medium sized pot, cover the potatoes with water and boil over medium heat for about 20 minutes or until they are almost fully cooked.
- Drain and set them aside until cooled.
- Once cooled, peel the potatoes and grate them into a large mixing bowl.
- Grate the onions, squeeze and discard the juice. Add the onion pulp to the mixing bowl.
- Add the remainder of the ingredients with the exception of the oil and mix well.
- The potato mixture should not be wet or too sticky. Adjust by adding more breadcrumbs if necessary.
- Using your hands, shape small oval or round patties, roughly about 3-4 inches wide and no more than 1/2 inch thick.
- Heat a large frying pan over medium heat with about 1/4 cup of oil.
- Place the patties in the frying pan and cook them in batches, about 4-5 minutes on each side.
- Add more oil as necessary until all the patties have been cooked.
- Once properly cooked, remove from the pan and place on paper towels to remove any excess oil.
- Kuku is often served with flatbreads, sides of fresh herbs, tomatoes, pickles, olives or yogurt.