Fresh Herb Kükü (Goyerti Kukusu)
Prep time
Cook time
Total time
If you wish, add some fresh mint to the kükü, and if in season, fresh green garlic (green parts only) as well, decreasing the amount of other herbs accordingly. Sometimes, spinach is added too. Herb-laden tender kükü wedges can be served cold or at room temperature as an appetizer or immediately as a light standalone dish with bread or as a side dish to rice pilaf. You can also make it a part of your breakfast and brunch menu. Don’t forget to drizzle the kükü with thick, creamy garlicky yogurt sauce, for that extra touch of authenticity.
Recipe type: Breakfast and Brunch, Vegetarian
Serves: 4
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Remove the cooked kuku from the heat and transfer it onto a serving platter. Serve with bread or as accompaniment to rice pilaf.
  5. Separately serve a bowl with garlicky yogurt sauce or plain yogurt, to spoon onto kuku to taste.
Recipe by AZ Cookbook at