Recipe contributed by Neda Mehdizadeh, who is originally from Iran. Kookoo or kuku is a Persian egg dish similar to a frittata or omelet. It is made with a variety of vegetable and herb fillings. A frittata nonstick pan makes flipping the kookoo much easier than using a plate. Kookoo can be served hot or cold, as an appetizer or main meal, alongside plain yogurt or feta cheese, fresh herbs and bread, and it keeps well in the refrigerator for several days. Refrigerate overnight in the pan it was cooked in, and/or freeze it wrapped in tin foil. To reheat, bring to room temperature, cut into slices, cover with aluminum foil and reheat at 350 degrees for 30 minutes. It is excellent as an appetizer or side with a main course.
- 8 cups washed, chopped herbs (spinach, parsley, dill, chives, basil, tarragon, mint)
- 4 large eggs
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tomato, chopped (optional)
- 1 teaspoon crushed walnuts (optional)
- 3 tablespoons vegetable oil
- Wash herbs, and place on towels to dry. Trim stems, and chop finely. In a large bowl, beat eggs, and add salt, pepper, tomato and walnuts, if using. Add herbs, and mix well. Heat 2 tablespoons oil in a 12-inch nonstick sauté pan over medium heat. Pour in egg mixture, flatten surface with back of a spoon and cover pan with a lid. Reduce heat, and fry for about 10 minutes, until kookoo is cooked underneath. Flip, and fry for another 10 minutes, until set and dark golden color.
- Reprinted with permission from Sephardic Heritage Cookbook: Ottoman, Persian, Moroccan, Egyptian Recipes and More by the Sephardic Temple Or Chadash Sisterhood (CreateSpace Independent Publishing Platform, 2017).