Facts About Kuku
Kuku, also spelled as kookoo, is an egg-based and often vegetarian Iranian dish made of whipped eggs folded in various ingredients. It is similar to the Italian frittata, the French quiche, the Arabian eggah, or an open-faced omelette, but it typically has less egg than a frittata, and it cooks for a shorter amount of time, over a low heat, before 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. In parts of northern Iran, kuku might be used as a midday meal, and might be served with either plain cooked rice or bread.
Cookbooks from Iran's Safavid and Qajar periods mention kuku with coriander as one of its ingredients. Qajar documents introduce it as a side dish. Herb kuku (kuku sabzi), which is the most popular type, is served traditionally at Nowruz, the Iranian New Year's Day, and also at Easter, which is celebrated by the Iranian Armenians.
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