Kuku (food)

Kuku is a traditional Iranian dish, similar to the Italian frittata or the French quiche. It is typically made with a variety of ingredients, including eggs, herbs, and sometimes meat or vegetables.

History

The origins of Kuku are believed to date back to the Persian Empire, making it one of the oldest known dishes in Iranian cuisine. It was traditionally served during Nowruz, the Persian New Year, as a symbol of rebirth and renewal.

Preparation

Kuku is typically made by beating eggs and mixing them with herbs such as parsley, coriander, and dill. Other ingredients, such as onions, garlic, and turmeric, may also be added for flavor. The mixture is then poured into a pan and cooked until it sets, similar to an omelette. Some variations of Kuku may also include meat or vegetables.

Variations

There are many variations of Kuku, each with its own unique combination of ingredients. Some of the most popular include:

• Kuku Sabzi: This is the most common type of Kuku, made with a mixture of herbs and eggs. It is often served during Nowruz.
• Kuku Sibzamini: This variation is made with potatoes instead of herbs, similar to a Spanish tortilla.
• Kuku Bademjan: This version is made with eggplant, giving it a unique flavor and texture.

Serving

Kuku can be served hot or cold, and is often accompanied by yogurt or a salad. It can be eaten as a main dish, or cut into small pieces and served as an appetizer.

See also

• List of egg dishes
• Iranian cuisine

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