Kuku (food) facts for kids
.jpg)
Kuku sabzi (herb kuku) topped with barberries and walnuts
|
|
| Type | Omelette |
|---|---|
| Course | Side dish, main course, or midday course |
| Place of origin |  Iran |
| Associated national cuisine | Iranian cuisine |
| Main ingredients | Eggs |
| Variations | Herb kuku, potato kuku, eggplant kuku, roe kuku |
| Similar dishes | Frittata, Quiche, Eggah |
Kuku (Persian: کوکو), also spelled as kookoo, is a yummy Iranian dish. It's made mostly from eggs mixed with different ingredients. Think of it like a fluffy omelette or a frittata, but often with less egg. Kuku is usually cooked quickly over low heat. Sometimes it's flipped or grilled to make the top firm.
You can eat kuku hot or cold. It's great as a starter, a side dish, or even the main meal. People often enjoy it with bread, yogurt, or a fresh salad. In some parts of northern Iran, kuku can be a midday meal. There, it might be served with plain cooked rice called kate instead of bread.
Kuku has been around for a long time! Old cookbooks from Iran's Safavid and Qajar times mention this dish. Back then, during the Qajar period, it was often served as a side dish.
In Azerbaijan, there are also different kinds of kuku. These include "göyərti küküsü" (herb kuku), "Qozlu kükü" (walnut kuku), and eggplant kuku.
The most popular type is herb kuku (kuku sabzi). It's a special dish served during Nowruz, which is the Iranian New Year. Eating it then symbolizes a fresh start. It's also enjoyed during Easter by Iranian Armenians and Iranian Georgians.
Contents
How is Kuku Cooked?
Traditionally, kuku is made by frying the ingredients in oil. This happens over a low heat, often with a lid on to steam it. Baking kuku in an oven is also a popular way to cook it today. Sometimes, a little bit of yeast is added to make the kuku thicker, almost like a cake.
Kuku is usually served with bread. However, in the northern Iranian province of Gilan, people often eat it with rice. This is because rice has always been a very popular food there, even more so than bread.
What Kinds of Kuku Are There?
Kuku can be made with many different ingredients and in various styles. Here are some of the most common types:
- Herb kuku (kuku sabzi)
- Potato kuku (kuku sibzamini)
- Eggplant kuku (kuku-ye bādenjān, vereqā)
- Roe kuku (ašbal kuku)
- Yogurt kuku (kuku-ye māst)
Herb Kuku: The Green Delight
Herb kuku, or kuku sabzi in Persian, is the most common and well-loved type of kuku. It's made with eggs and lots of fresh herbs. Common herbs include leeks and parsley. Garlic is also often added, especially in the northern parts of Iran, where it's very popular.
Potato Kuku: Like a Spanish Omelette
Potato kuku, called kuku sibzamini in Persian, is quite similar to a Spanish omelette (which is also known as a potato tortilla). This kuku is made with eggs, potatoes, and other tasty ingredients.
Eggplant Kuku: A Veggie Favorite
Eggplant kuku is known as kuku-ye bādenjān in Persian. In the Gilaki region, it's called vereqā. This type of kuku uses mashed eggplant mixed with eggs. Other ingredients like parsley, walnuts, onions, and barberries are often added too.
Roe Kuku: A Special Treat
Roe kuku is known as ašbal kuku or ašbol kuku in the Gilaki region. This is a special kind of kuku from Gilan province. What makes it unique is that it includes roe, which are fish eggs, sometimes called caviar.
