A lovely thick omelet stuffed full of herbs. After it's done, you slice it into quarters and serve it with a dollop of strained yogurt, enriched with garlic. The combo is delicious and addictive.
This kuku (the Azerbaijani name for omelet) is perfect for a quick, light and yet hearty meal.
Recipe source: 196 flavors.
Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Japanese salmon and avocado rice (deconstructed sushi).
Five years ago: Capricciosa salad (Insalata capricciosa) (Italian).
Six years ago: Spring potatoes with ramps and pine seeds.
Seven years ago: Turpork (Romanian porcurcan).
Eight years ago: Romanian Pasca (Easter cheese and egg cake) with raisins and Aloo Gobi (Cauliflower and potato) with rice and raita (Indian).
Ingredients (serves 2):
- 2 bunches fresh cilantro, finely chopped
- 1 bunch dill, finely chopped
- 1/2 bunch mint, finely chopped
- 1 scallion, chopped
- 2 oz. fresh spinach, finely chopped
- 1 young garlic (green part), finely chopped
- 5 eggs, beaten
- 1/2 teaspoon salt
- Ground black pepper to taste
- 4 tablespoons unsalted butter (clarified butter or olive oil)
For the yogurt sauce:
- 1/2 cup yogurt
- 2 cloves garlic, crushed
In a large bowl, combine all the ingredients and beat well. Add salt and pepper.
In a small-medium nonstick pan (8 inch or 20 cm), melt the butter or oil over medium heat. Pour the egg herb mixture and cook on medium-low heat for about 8 minutes.
Using a knife or thick-edge spatula, 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 the kuku accompanied by the sauce.
It's done, dig in! :)
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