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Armenian Kuku with Basil
A vibrant and flavorful herb frittata, Kuku is a staple in Armenian cuisine. This version highlights the fresh, aromatic qualities of basil, complemented by other herbs and a touch of cheese.
ð§ ææ
- 2 cups Fresh basil leaves(packed)
- 1 cup Fresh parsley leaves(packed)
- 1/2 cup Fresh dill sprigs(packed)
- 4 stalks Green onions(chopped)
- 6 large Eggs
- 100 g Feta cheese(crumbled)
- 2 tbsp All-purpose flour
- 3 tbsp Olive oil
- 1 tsp Salt
- 1/2 tsp Black pepper
ðšâð³ äœãæ¹
- 1
Finely chop the basil, parsley, dill, and green onions. In a large bowl, combine the chopped herbs and green onions.
- 2
In a separate bowl, whisk the eggs with salt and pepper. Stir in the flour until just combined.
- 3
Add the whisked egg mixture and crumbled feta cheese to the herb mixture. Stir gently to combine all ingredients.
- 4
Heat 2 tablespoons of olive oil in a non-stick oven-safe skillet over medium heat.
- 5
Pour the herb and egg mixture into the hot skillet, spreading it evenly. Cook for about 10-12 minutes, or until the edges are set and golden brown.
- 6
Preheat your broiler. Drizzle the remaining 1 tablespoon of olive oil over the top of the kuku. Transfer the skillet to the oven and broil for 3-5 minutes, or until the top is set and lightly browned.
- 7
Let the kuku cool slightly before slicing and serving. It can be served warm or at room temperature.
ð¡ ããã®ã³ã
- âEnsure herbs are thoroughly washed and dried to avoid excess moisture.
- âDon't overmix the batter after adding the flour to keep the kuku tender.
- âAdjust the amount of feta cheese to your preference.
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- Add other herbs like cilantro or mint.
- Incorporate finely chopped spinach or leeks.
- Use a different cheese like goat cheese or a mild cheddar.