KUKU-YE KADOO (WHITE COURGETTE OMELETTE WITH MINT AND MELTING CHEESE)
INGREDIENTS
100ml olive oil
1 onion, finely diced
1 tsp freshly grated
nutmeg
1 tsp dried mint
4 white courgettes
(about 350 g), coarsely
grated
6 eggs
2 tbsp self-raising flour
Grated zest of 1 lemon
½ tsp sea salt
½ tsp freshly ground
black pepper
200g provolone cheese
or any other melting
cheese, grated
Handful of chopped
walnuts and/or
barberries (optional)
Thick natural yoghurt,
to serve
METHOD
1 Preheat the oven to
180C.
2 Heat half the oil in a
frying pan over a low
heat and fry the onions
until softened. Stir in the
nutmeg and mint and
fry for another minute.
Remove from the heat
and allow to cool.
3 Pour the remaining
oil into a non-stick
ovenproof frying pan and
heat in the oven for 5 to
10 minutes.
4 Squeeze the grated
courgettes firmly to
remove as much moisture
as possible. Whisk the
eggs until frothy. Whisk
in the flour, lemon zest,
salt and pepper, followed
by the courgettes and
cheese. The mixture will
be quite sloppy.
5 Pour the mixture into
the hot oil. Cover the
pan with a lid or foil and
bake in the oven for 15
minutes or until nearly
set. Remove the lid and
cook for a further 10 to
15 minutes to brown the
surface.
6 Cut into wedges and
serve hot from the pan
with thick yoghurt. If
you want to be fancier
with your presentation,
you can turn it out onto
a serving platter. If the
surface seems overly oily,
then pat dry with a paper
towel. I think kuku is best
eaten lukewarm or at
room temperature with
pickles or relish. It keeps
well in the fridge and
makes a great picnic dish
or sandwich stuffing.
INGREDIENTS
100ml olive oil
1 onion, finely diced
1 tsp freshly grated
nutmeg
1 tsp dried mint
4 white courgettes
(about 350 g), coarsely
grated
6 eggs
2 tbsp self-raising flour
Grated zest of 1 lemon
½ tsp sea salt
½ tsp freshly ground
black pepper
200g provolone cheese
or any other melting
cheese, grated
Handful of chopped
walnuts and/or
barberries (optional)
Thick natural yoghurt,
to serve
METHOD
1 Preheat the oven to
180C.
2 Heat half the oil in a
frying pan over a low
heat and fry the onions
until softened. Stir in the
nutmeg and mint and
fry for another minute.
Remove from the heat
and allow to cool.
3 Pour the remaining
oil into a non-stick
ovenproof frying pan and
heat in the oven for 5 to
10 minutes.
4 Squeeze the grated
courgettes firmly to
remove as much moisture
as possible. Whisk the
eggs until frothy. Whisk
in the flour, lemon zest,
salt and pepper, followed
by the courgettes and
cheese. The mixture will
be quite sloppy.
5 Pour the mixture into
the hot oil. Cover the
pan with a lid or foil and
bake in the oven for 15
minutes or until nearly
set. Remove the lid and
cook for a further 10 to
15 minutes to brown the
surface.
6 Cut into wedges and
serve hot from the pan
with thick yoghurt. If
you want to be fancier
with your presentation,
you can turn it out onto
a serving platter. If the
surface seems overly oily,
then pat dry with a paper
towel. I think kuku is best
eaten lukewarm or at
room temperature with
pickles or relish. It keeps
well in the fridge and
makes a great picnic dish
or sandwich stuffing.
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