In Azerbaijan, kükü (read: kyukyu) is the general name given to dishes in which main ingredients—vegetables, herbs, meat or fish—are bound with eggs, then browned on both sides on a stovetop. It is not to be confused with omelet, as the featured ingredients in kükü are used in far greater amounts than eggs. By its appearance and texture, kükü can be likened to a Persian kookoo, Middle Eastern eggah, Spanish tortilla or Italian frittata.
Simplicity in itself, fresh herb kükü is by far the most popular and the most frequently made kükü of all in the versatile kükü repertoir. In this light summer dish, fresh herbs are mixed with eggs, then the mixture is leveled in a frying pan and cooked in butter on both sides to yield a tender, flavorful interior laced with a golden surface.
- 2 packed cups chopped fresh cilantro
- 1 packed cup chopped fresh dill
- ½ cup fresh green onions
- 5 eggs
- ½ teaspoon salt
- Ground black pepper to taste
- ¼ cup unsalted butter or clarified butter (can substitute olive oil)
- Garlicky yogurt sauce (mix 1 cup plain yogurt with crushed garlic to taste) or plain yogurt, to serve
- In a large mixing bowl, combine the chopped fresh herbs and eggs. Season with salt and pepper, then stir with a spoon to mix well.
- Melt the butter or oil over medium heat in a 10-inch non-stick frying pan. Pour the herb-egg mixture into the pan to fill it completely, leveling it with the back of a spoon. Cook until golden brown on the bottom, 5 to 8 minutes.
- Using a knife, carefully cut the kuku into 4 wedges (or 8 if you wish). Gently turn the wedges over to brown the other side. If you need to, add more butter or oil to the pan.
- Remove the cooked kuku from the heat and transfer it onto a serving platter. Serve with bread or as accompaniment to rice pilaf.
- Separately serve a bowl with garlicky yogurt sauce or plain yogurt, to spoon onto kuku to taste.