Print Courgette kuku
Kuku is a Middle Eastern type of frittata or set omelette, made with a very high herbs-to-eggs ratio. It's great served at room temperature with a salad on the side. Our version is ideal for using up courgettes. If you can, use whole spices and grind them yourself; they are central to this recipe and the stronger and fresher they taste the better.
Ingredients
- advieh spice blend: ¼ tsp each turmeric, nutmeg, ground cumin, ground coriander, ground ginger
- 2 tbsp oil for frying, e.g. vegetable or sunflower
- 1 red or white onion, finely chopped
- 2 garlic cloves, crushed
- 500g courgettes, sliced
- 2 tbsp chives, chopped
- 2 tbsp fresh parsley, chopped
- 6 eggs, lightly beaten
- 100ml milk
- Salt & pepper
Method
- Make the spice blend by mixing all the spices in a small bowl.
- Heat the oil in a large heavy-based frying pan and fry the onion for 5 minutes to soften.
- Add the garlic, spices and courgettes and fry for another 2 minutes.
- Stir in the fresh herbs and season.
- Whisk the eggs with the milk and pour over the top. Cook very slowly for a few minutes, until just set on the bottom.
- Finish under a medium grill or in the oven until just set all the way through (test by tipping it sideways - no runny egg should appear).
Cooks notes
For more veg-packed recipe videos head to our YouTube channel.
