Azerbaijani omelet kuku
3 servings
30 minutes
The famous Azerbaijani omelet kuku is one of the best varieties of omelet: it is similar in content to the Italian frittata and the French omelet with herbs, but due to the much greater proportion of herbs in the recipe, it has a much more intriguing taste front.
1
Prepare the necessary ingredients.
2
Wash the spinach leaves, remove the stems if they are too tough, and then chop them finely. There should be about three times as much spinach as the other greens.
- Spinach: 90 g
3
Remove the leaves of parsley and cilantro from the stems and chop them.
- Fresh cilantro (coriander): 30 g
- Parsley: 30 g
4
Do the same with mint leaves, and you can remove the white parts of the green onion and chop it as well.
- Fresh mint: 10 g
- Spring onion: 30 g
5
Take a pinch of thyme leaves and mix with yogurt and lightly beaten eggs.
- Thyme: to taste
- Plain (natural) yoghurt: 250 g
- Chicken egg: 8 pieces
6
Salt and pepper the mixture and add all the chopped greens.
- Fresh cilantro (coriander): 30 g
- Spinach: 90 g
- Parsley: 30 g
- Spring onion: 30 g
- Fresh mint: 10 g
7
Sprinkle cherry tomatoes (optional step) with olive oil and place in the oven for 20 minutes.
- Cherry tomatoes: 300 g
8
In a deep skillet, lightly sauté finely chopped garlic in melted butter. Pour the mixture of eggs, yogurt, and herbs into the same skillet and place it in the oven (180 degrees) for about 15-20 minutes.
- Garlic: 2 cloves
- Butter: 30 g
- Chicken egg: 8 pieces
- Plain (natural) yoghurt: 250 g
- Fresh cilantro (coriander): 30 g
- Spinach: 90 g
- Parsley: 30 g
- Spring onion: 30 g
- Fresh mint: 10 g
9
Garnish the ready green omelet with baked tomatoes.
- Cherry tomatoes: 300 g
10
To serve. By the way, tomatoes can be mixed with the herbs before baking, but then they will disrupt the color hegemony of the küku.
- Cherry tomatoes: 300 g
