Riverford Wicked Leeks
Courgette kuku recipe image

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.


  • 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


  1. Make the spice blend by mixing all the spices in a small bowl.
  2. Heat the oil in a large heavy-based frying pan and fry the onion for 5 minutes to soften.
  3. Add the garlic, spices and courgettes and fry for another 2 minutes.
  4. Stir in the fresh herbs and season.
  5. Whisk the eggs with the milk and pour over the top. Cook very slowly for a few minutes, until just set on the bottom.
  6. 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

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