Kuku (food)
Kuku or kookoo is an Iranian dish made of whipped eggs with various ingredients folded in. It is similar to the Italian frittata, the French quiche, or an open-faced omelette, but it typically has less egg than a frittata, and is cooked for a shorter time, over a low heat, before being turned over or grilled briefly to set the top layer. It is served either hot or cold as a starter, side dish, or a main course, and is accompanied with bread and either yogurt or salad.
History
According to Breakfast: A History, the earliest form of omelette, which was introduced in ancient Persia, was "nearly indistinguishable" from kuku.Cookbooks from the Safavid and Qajar periods in Persia mention kuku. Qajar documents introduce it as a side dish.
Herb kuku, which is the most popular type, is served traditionally at Nowruz, the Iranian New Year's Day, symbolizing a fresh start and also at Easter, which is celebrated by the Iranian Armenians and Iranian Georgians.
Cooking methods
The traditional preparation of kuku involves frying the ingredients in oil over a low heat and is accomplished with steaming in a closed space. Baking is also a popular method of preparation. An extra thickness is given to the dish by adding yeast. The ultimate result is a cake-like omelette that is usually served with bread, but it might rather be accompanied by rice, particularly in the northern Iranian province of Gilan, where the consumption of rice in general was traditionally preferred over bread.Variations
Kuku is made with various ingredients and in a variety of styles, including herb kuku, potato kuku, eggplant kuku, roe kuku, and yogurt kuku.Herb kuku
Herb kuku, is the most common type of kuku. It is made of eggs and herbs such as leeks and parsley. Garlic, which is very popular in the northern regions of Iran, is also used as an ingredient.Another variation is a recipe for walnut and herb kuku, the addition of nuts changes the texture of the dish.