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Armenian Kuku Sabzi
Herb Frittata
A vibrant and flavorful herb frittata, Kuku Sabzi is a staple in Armenian cuisine, packed with fresh greens and aromatic herbs. It's often served as a light meal or appetizer.
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- 2 cups Fresh parsley(chopped)
- 1 cup Fresh cilantro(chopped)
- 1 cup Fresh dill(chopped)
- 1/2 cup Fresh mint(chopped)
- 1/2 cup Green onions(chopped)
- 6 large Eggs
- 3 tablespoons All-purpose flour
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper(freshly ground)
- 2 tablespoons Vegetable oil(for frying)
ðšâð³ äœãæ¹
- 1
In a large bowl, combine all the chopped fresh herbs and green onions. Ensure they are well-mixed.
- 2
In a separate bowl, whisk the eggs until well beaten. Add the flour, salt, and pepper, and whisk until smooth.
- 3
Pour the egg mixture over the herb mixture and stir gently until all the herbs are coated. The mixture will be quite thick.
- 4
Heat the vegetable oil in a large non-stick skillet over medium heat. Once hot, pour the herb and egg mixture into the skillet, spreading it evenly.
- 5
Cook for about 15 minutes, or until the bottom is golden brown and set. You can check by gently lifting an edge with a spatula.
- 6
Carefully flip the kuku using a plate or a large spatula, and cook the other side for another 10-15 minutes until golden brown and cooked through.
- 7
Let it cool slightly before slicing and serving. Kuku Sabzi can be served warm or at room temperature.
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- âUse a variety of fresh herbs for the best flavor. Don't be afraid to experiment with other greens like spinach or chard.
- âEnsure the skillet is well-oiled to prevent sticking.
- âIf you don't have a non-stick skillet, you can use a well-seasoned cast-iron pan.
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- Add crumbled feta cheese or grated kashkaval for extra flavor.
- Include finely chopped walnuts for added texture.
- For a spicier kick, add a pinch of red pepper flakes.