Kookoo-e Kadoo (Zucchini Frittata)
How’s that for a name?! It sure makes it hard to keep a straight face and remain culturally sensitive. I have my fun with it.
Kookoo or Kuku refers to simple Frittata-like dishes of finely chopped vegetables with a bit of herbs, spices, a couple of eggs and no cheese. Traditionally it is cooked in a skillet on low heat, but it can also be baked in the oven, good news for busy Westerners and modern Persians.
Ingredients (serves 4):
- 4 sml. zucchini, grated (~4 cups)
- 1 med onion, finely chopped
- 1 med garlic clove, finely chopped
- 3 Lrg Eggs
- 4 Tbs flour (regular or rice)
- 1/2 tsp turmeric
- 1/2 tsp salt and a dash of pepper.
- 1 tsp dried herbs (parsley or mint, …)
Time~ Prep: 20 min Cook/Bake : 30-40 min
Stir fry the zucchini in a frying pan on medium heat for the juice to evaporate (~ 5 min).
In a mixing bowl combine all the ingredients except the eggs and oil. Mix well so that there is no flour lumps left.
Add eggs, mix again.
Heat oil in a med. pan and pour in the mix and cook uncovered on low heat.
Once the edges are fully brown and slightly crisp (~ 15 min ) slide onto a plate. Allow to cool for 5 minutes.
Turn the kookoo upside down and back into the same fry pan to cook the other side (~ 5-10 minutes).
- Preheat the oven to 375 degrees F.
- Pour the mixture in a greased oven-proof dish and bake for 30-40 min or until it sets and the edges turn brown.
Serve with yogurt and bread as a side dish.