Kuku (or kookoo) is a very popular egg-based Azeri and Persian dish.
Among the 2,000 Azerbaijani dishes that we mentioned in our dovga soup article, kuku (pronounced kyukyu) is the star of breakfasts and appetizers.
What is kuku?
This appetizer gets its origins in Persian cuisine. Generally, this is the name given to dishes whose main ingredients including vegetables, herbs, meat or fish, are bound with eggs and browned on each side on a skillet or, more rarely, in an oven. One should not confuse kuku with an omelet because proportionately, the ingredients of a kuku are used in much greater quantities than eggs.
By its appearance and texture, kuku is a close cousin to Persian kookoo, Middle-Eastern eggah, a Spanish tortilla or Italian frittata.
How to make kuku sabzi
The simplest version and by far the most popular is called goyerti küküsü (with fresh herbs). It is called kookoo sabzi in Iran. It is possible to add fresh mint and spinach to the herbs in the preparation.
It was often served with crushed walnuts or just with whole walnuts on top. It can also be served with a garlicky yogurt sauce, which is by far the most authentic version.
Azeris prepare many different types of them with a wide variety of aromas, including, to name a few, potato kuku (kuku sib-zamini), eggplant kuku (kuku-ye bademjan), and chicken kuku (kuku-ye morgh).
This recipe is validated by our Azeri culinary expert Feride Buyuran from AZCookBook.com.
Kuku
Ingredients
- 2 bunches fresh cilantro , finely chopped
- 1 bunch dill , finely chopped
- ½ bunch mint , finely chopped
- 1 scallion , chopped
- 2 oz. fresh spinach , finely chopped
- 1 young garlic (green part), finely chopped
- 5 eggs , beaten
- ½ teaspoon salt
- Ground black pepper
- 4 tablespoons unsalted butter (clarified butter or olive oil)
For the yogurt sauce
- ½ cup yogurt
- 2 cloves garlic , crushed
Instructions
- In a large bowl, combine all the ingredients and beat well. Add salt and pepper.
- In an 8-inch (20 cm) nonstick pan, melt the butter or oil over medium heat. Pour the mixture and cook on medium-low heat for about 8 minutes.
- Using a knife, gently cut the kuku into 4 wedges. Carefully turn each piece to brown the other side. If necessary, add a little butter or oil in the pan.
- Mix the yogurt and garlic and serve kuku accompanied by the sauce.
Vera is the “expert” of the 196 flavors’ duo. With over 30 years of experience in the kitchen, she is now sharing her skills as a private chef and cooking instructor.
Lindsay says
This looks great. How many cups of chopped cilantro, dill and mint does a bunch equate to?
Mike Benayoun says
Hey Lindsay, about 1 to 1-1/2 cup of each for chopped cilantro and dill. And about 3/4 cup for chopped mint.
Lindsay says
Thanks for the clarification. This is my weekend project. This dish has such amazing visual appeal.
This blog is absolutely amazing. Thanks for sharing your collective knowledge and wisdom.
Mike Benayoun says
Thank you SO MUCH Lindsay. It honestly means a lot to us as we try our best to share our love, passion and curiosity for world cuisine. Please share your kuku with us on our Facebook page 😉 Enjoy!
Rosa says
My friend Amir cooked some thing for me years ago and he used eggplant and called it Kuku too and I love it
Mike Benayoun says
Wonderful Rosa. Yes, this version is kuku sabzi, but there are quite a few variations, including with eggplant.
Sean says
I am Persian and my mom makes the best kuku sabzi
Lana says
It is very interesting. I love cooking and sharing the recipes with my daughter and other relatives. Thank you.
Mike Benayoun says
You are more than welcome, Lana!
Marina Hoffmann says
I’m an Ashkenazi Jew from Azerbaijan 33 years ago.
I remember my Azeri friends made Kuku (kukya) like you would do a shakshuka but with all greens instead of tomatoes. The point is that you saute all herbs, garlic, spring onion, etc, first when they are still soft like tomatoes in Shakshuka would, and THEN pour eggs on the top and cook to your liking.
Just a variation.
I’m very interested in worldwide cousin and so glad I found your site when was looking for a Phkaila recipe.
My friends and I decided we will make a World around tour by cooking foods from different countries.
I learned how made sushi, egg drop soup, fried rice, Pho soup, etc. So I would be coming here often.
Happy Rosh Hashana, a Sweet New Year, and the very best from my family to yours.
Nicole Rossetti le Strange says
Happy (belated) Rosh Hashanah to you and your family too, Marina!
Thank you for your feedback – we really appreciate it. And we are so happy that you’re enjoying our recipes!
Rena says
Hi! Dear Marina,the popular breakfast dish which you mentioned with tomatoes in Azerbaijan call pomidor-yumurta 🙂 Usually It’s prepared only with tomatoes and eggs,but it can vary from different people taste.
That’s different than kyukyu.
Rena says
I’m Azerbaijani from Baku. Oftenly preparing kyukyu,but never add fresh mint as it gaves little bitter taste. Also mint has a strong flavor which can reduce a taste of other herbs.
Dear article writer, will be correct to write Azerbaijanis instead of azeris.
Thanks!