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Kuku (food)

April 18, 2024

Kuku or kookoo (Persian: کوکو) 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, 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[1] or grilled briefly to set the top layer.[2] 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.[3]

Kuku
Kuku sabzi (herb kuku) topped with barberries and walnuts
TypeOmelette
CourseSide dish, main course, or midday course
Place of originIran
Associated cuisineIranian cuisine
Main ingredientsEggs
VariationsHerb kuku, potato kuku, eggplant kuku
Similar dishesFrittata, Quiche, Eggah
  •   Media: Kuku

About edit

Cookbooks from the Safavid and Qajar periods in Persia (now Iran) mention kuku.[4] Qajar documents introduce it as a side dish.[5]

Herb kuku (kuku sabzi), which is the most popular type,[6] is served traditionally at Nowruz, the Iranian New Year's Day,[5][7] symbolizing a fresh start[8] and also at Easter,[9] which is celebrated by the Iranian Armenians and Iranian Georgians.

Cooking methods edit

 
Cooking kuku sabzi (herb kuku) in a pan

The traditional preparation of kuku involves frying the ingredients in oil over a low heat and is accomplished with steaming in a closed space.[10] Baking is also a popular method nowadays. An extra thickness is given to the dish by adding yeast.[6] 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 consumption of rice in general was traditionally preferred over bread.[6]

Variations edit

Kuku is made with various ingredients and in a variety of styles,[11] including herb kuku (kuku sabzi), potato kuku (kuku sibzamini), eggplant kuku (kuku-ye bādenjān, vereqā), roe kuku (ašbal kuku), and yogurt kuku (kuku-ye māst).[12][13]

Herb kuku edit

Herb kuku (Persian: کوکو سبزی, lit. 'kuku sabzi'; Azerbaijani: göyərti küküsü, lit. 'green kuku'),[14] is the most common type of kuku.[6] It is made of eggs and herbs such as leeks and parsley. Garlic, which is very popular in the northern regions of Iran, is also used as an ingredient.[15]

Another variation is a recipe for walnut and herb kuku (Persian: gerdu kuku; Azerbaijani: qozlu kükü), the addition of nuts changes the texture of the dish.[16]

Cauliflower kuku edit

Cauliflower kuku (kuku-ye gol-e-kalam) features caramelized onions and cauliflower.[17] Najmieh Batmanglij's early English-language Persian cookbook, Food of Life (1986) featured a version of the dish.[17]

Potato kuku edit

Potato kuku, or kuku sibzamini in Persian,[18][5] is made of eggs, potatoes, spices like saffron, and/or turmeric, and other ingredients.[19] It has been compared to Spanish omelette (potato tortilla), and to latkes.

Eggplant kuku edit

Eggplant kuku,[20] known as kuku-ye bādenjān in Persian is made of mashed eggplant and eggs, together with other ingredients such as parsley, walnuts, onions, and barberries.[21][22]

Roe kuku edit

Roe kuku, known as ašbal kuku or ašbol kuku in Gilaki,[6] is a local variant of kuku in Gilan that includes roe (caviar).[23]

See also edit

References edit

  1. ^ Brown, Sarah (1984). Vegetarian Cookbook. HarperCollins. p. 127. ISBN 0-7225-2694-6.
  2. ^ Riley, Gillian (1 November 2007). "Eggs". The Oxford Companion to Italian Food. Oxford University Press. p. 168.
  3. ^ Batmanglij, Najmieh (24 October 2007). A Taste of Persia: An Introduction to Persian Cooking. I.B. Tauris. p. 49.
  4. ^ Aʿlam, Hūšang (31 October 2011). "Coriander". Encyclopædia Iranica. Vol. VI. p. 273.
  5. ^ a b c Mahdavi, Shireen (2015). "Qajar dynasty xiv. Qajar Cuisine". Encyclopædia Iranica (online ed.). Retrieved 19 March 2015.
  6. ^ a b c d e Bromberger, Christian. "Gilān xxi. Cooking". Encyclopædia Iranica (online ed.). Retrieved 29 June 2019.
  7. ^ Bazin, Marcel; Bromberger, Christian; Balland, Daniel; Bāzargān, Ṣoḡrā (15 December 1989). "Berenj "rice"". Encyclopædia Iranica. Vol. IV. pp. 147–163.
  8. ^ "Kuku Sabzi - No Dairy Frittata with Fresh Herbs". Kitchen Starts. 2020-10-23. Retrieved 2021-03-30.
  9. ^ Scattergood, Amy (13 April 2017). "Say 'kuku' three times fast, then make the terrific Persian herb and egg dish for Easter brunch". Los Angeles Times.
  10. ^ Dupree, Nancy Hatch. "Cooking". Encyclopædia Iranica. Vol. VI. pp. 246–252. Retrieved 28 October 2011.
  11. ^ Ramazani, Nesta (1997). "Persian Souffles (Kookoo)". Persian Cooking: A Table of Exotic Delights. Ibex. pp. 53–65. ISBN 0936347775.
  12. ^ Ewan, Julia (24 January 2007). "Yogurt Kuku". The Washington Post.
  13. ^ Aʿlam, Hūšang (15 December 1990). "Carrot". Encyclopædia Iranica. Vol. V. pp. 13–17.
  14. ^ Buyuran, Feride (2011-07-09). "Fresh Herb Kuku (Kükü) | AZ Cookbok". AZ Cookbook. Retrieved 2022-09-08.
  15. ^ Elahi, Etrat (2 February 2012). "Garlic". Encyclopædia Iranica. Vol. X. p. 315.
  16. ^ Learn how to make walnut kükü, retrieved 2022-09-08
  17. ^ a b Batmanglij, Najmieh (2011). Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies. Mage Publishers. p. 144. ISBN 978-1-933823-47-8.
  18. ^ Khan, Yasmin (2016). The Saffron Tales: Recipes from the Persian Kitchen. Bloomsbury Publishing. p. 76. ISBN 978-1408868744.
  19. ^ "Kuku Sibzamini With Lemon Yogurt". Bon Appétit. Condé Nast. 2021-11-10. Retrieved 2023-12-06.
  20. ^ Ottolenghi, Yotam (1 January 2010). "Yotam Ottolenghi's aubergine kuku recipe". The Guardian.
  21. ^ Ghanoonparvar, M.R. (1982). Persian Cuisine I: Traditional Foods. Lexington, Kentucky: Mazda Publishers. LCCN 82061281.
  22. ^ Aubaile-Sallenave, F.; Elāhī, ʿE. (19 August 2011). "Bādenjān". Encyclopædia Iranica. Vol. III. pp. 366–368.
  23. ^ Aʿlam, Hūšang (15 December 1990). "Caviar". Encyclopædia Iranica. Vol. V. pp. 99–101.

External links edit

  • Bashar, Laura. . Family Spice. Archived from the original on 2014-10-19. Retrieved 2014-10-14.
  • "Kookoo-e Sabzi". Iran Chamber Society.
  • Batmanglij, Najmieh. "Cauliflower Kuku". Splendid Table.
  • Baratzadeh, Emily. "Kuku Sabzi - No Dairy Frittata with Fresh Herbs" Kitchen Starts.

April 18, 2024
kuku, food, kuku, kookoo, persian, کوکو, based, often, vegetarian, iranian, dish, made, whipped, eggs, folded, various, ingredients, similar, italian, frittata, french, quiche, open, faced, omelette, typically, less, than, frittata, cooks, shorter, amount, tim. Kuku or kookoo Persian کوکو 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 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 1 or grilled briefly to set the top layer 2 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 3 KukuKuku sabzi herb kuku topped with barberries and walnutsTypeOmeletteCourseSide dish main course or midday coursePlace of originIranAssociated cuisineIranian cuisineMain ingredientsEggsVariationsHerb kuku potato kuku eggplant kukuSimilar dishesFrittata Quiche Eggah Media Kuku Contents 1 About 2 Cooking methods 3 Variations 3 1 Herb kuku 3 2 Cauliflower kuku 3 3 Potato kuku 3 4 Eggplant kuku 3 5 Roe kuku 4 See also 5 References 6 External linksAbout editCookbooks from the Safavid and Qajar periods in Persia now Iran mention kuku 4 Qajar documents introduce it as a side dish 5 Herb kuku kuku sabzi which is the most popular type 6 is served traditionally at Nowruz the Iranian New Year s Day 5 7 symbolizing a fresh start 8 and also at Easter 9 which is celebrated by the Iranian Armenians and Iranian Georgians Cooking methods edit nbsp Cooking kuku sabzi herb kuku in a pan The traditional preparation of kuku involves frying the ingredients in oil over a low heat and is accomplished with steaming in a closed space 10 Baking is also a popular method nowadays An extra thickness is given to the dish by adding yeast 6 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 consumption of rice in general was traditionally preferred over bread 6 Variations editKuku is made with various ingredients and in a variety of styles 11 including herb kuku kuku sabzi potato kuku kuku sibzamini eggplant kuku kuku ye badenjan vereqa roe kuku asbal kuku and yogurt kuku kuku ye mast 12 13 Herb kuku edit Herb kuku Persian کوکو سبزی lit kuku sabzi Azerbaijani goyerti kukusu lit green kuku 14 is the most common type of kuku 6 It is made of eggs and herbs such as leeks and parsley Garlic which is very popular in the northern regions of Iran is also used as an ingredient 15 Another variation is a recipe for walnut and herb kuku Persian gerdu kuku Azerbaijani qozlu kuku the addition of nuts changes the texture of the dish 16 Cauliflower kuku edit Cauliflower kuku kuku ye gol e kalam features caramelized onions and cauliflower 17 Najmieh Batmanglij s early English language Persian cookbook Food of Life 1986 featured a version of the dish 17 Potato kuku edit Potato kuku or kuku sibzamini in Persian 18 5 is made of eggs potatoes spices like saffron and or turmeric and other ingredients 19 It has been compared to Spanish omelette potato tortilla and to latkes Eggplant kuku edit Eggplant kuku 20 known as kuku ye badenjan in Persian is made of mashed eggplant and eggs together with other ingredients such as parsley walnuts onions and barberries 21 22 Roe kuku edit Roe kuku known as asbal kuku or asbol kuku in Gilaki 6 is a local variant of kuku in Gilan that includes roe caviar 23 See also edit nbsp Iran portal nbsp Food portal Frittata a similar Italian dish Eggah a similar Arab dish Egg bhurji Tunisian tajine a similar Tunisian dish Shakshouka Iranian cuisine List of egg dishesReferences edit Brown Sarah 1984 Vegetarian Cookbook HarperCollins p 127 ISBN 0 7225 2694 6 Riley Gillian 1 November 2007 Eggs The Oxford Companion to Italian Food Oxford University Press p 168 Batmanglij Najmieh 24 October 2007 A Taste of Persia An Introduction to Persian Cooking I B Tauris p 49 Aʿlam Husang 31 October 2011 Coriander Encyclopaedia Iranica Vol VI p 273 a b c Mahdavi Shireen 2015 Qajar dynasty xiv Qajar Cuisine Encyclopaedia Iranica online ed Retrieved 19 March 2015 a b c d e Bromberger Christian Gilan xxi Cooking Encyclopaedia Iranica online ed Retrieved 29 June 2019 Bazin Marcel Bromberger Christian Balland Daniel Bazargan Ṣoḡra 15 December 1989 Berenj rice Encyclopaedia Iranica Vol IV pp 147 163 Kuku Sabzi No Dairy Frittata with Fresh Herbs Kitchen Starts 2020 10 23 Retrieved 2021 03 30 Scattergood Amy 13 April 2017 Say kuku three times fast then make the terrific Persian herb and egg dish for Easter brunch Los Angeles Times Dupree Nancy Hatch Cooking Encyclopaedia Iranica Vol VI pp 246 252 Retrieved 28 October 2011 Ramazani Nesta 1997 Persian Souffles Kookoo Persian Cooking A Table of Exotic Delights Ibex pp 53 65 ISBN 0936347775 Ewan Julia 24 January 2007 Yogurt Kuku The Washington Post Aʿlam Husang 15 December 1990 Carrot Encyclopaedia Iranica Vol V pp 13 17 Buyuran Feride 2011 07 09 Fresh Herb Kuku Kuku AZ Cookbok AZ Cookbook Retrieved 2022 09 08 Elahi Etrat 2 February 2012 Garlic Encyclopaedia Iranica Vol X p 315 Learn how to make walnut kuku retrieved 2022 09 08 a b Batmanglij Najmieh 2011 Food of Life Ancient Persian and Modern Iranian Cooking and Ceremonies Mage Publishers p 144 ISBN 978 1 933823 47 8 Khan Yasmin 2016 The Saffron Tales Recipes from the Persian Kitchen Bloomsbury Publishing p 76 ISBN 978 1408868744 Kuku Sibzamini With Lemon Yogurt Bon Appetit Conde Nast 2021 11 10 Retrieved 2023 12 06 Ottolenghi Yotam 1 January 2010 Yotam Ottolenghi s aubergine kuku recipe The Guardian Ghanoonparvar M R 1982 Persian Cuisine I Traditional Foods Lexington Kentucky Mazda Publishers LCCN 82061281 Aubaile Sallenave F Elahi ʿE 19 August 2011 Badenjan Encyclopaedia Iranica Vol III pp 366 368 Aʿlam Husang 15 December 1990 Caviar Encyclopaedia Iranica Vol V pp 99 101 External links editBashar Laura Persian Herb Quiche Kookoo Sabzi Kuku Sabzi Family Spice Archived from the original on 2014 10 19 Retrieved 2014 10 14 Kookoo e Sabzi Iran Chamber Society Batmanglij Najmieh Cauliflower Kuku Splendid Table Baratzadeh Emily Kuku Sabzi No Dairy Frittata with Fresh Herbs Kitchen Starts Retrieved from https en wikipedia org w index php title Kuku food amp oldid 1214813436, wikipedia, wiki, book, books, library,

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