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Armenian Kuku with Dill and Parsley
A vibrant and flavorful herb frittata, Kuku is a staple in Armenian cuisine. This version highlights the fresh, aromatic combination of dill and parsley, bound together with eggs and a touch of flour for a tender texture.
🧂 Ingrediënten
- 2 cups Fresh dill(finely chopped)
- 2 cups Fresh parsley(finely chopped)
- 1/2 cup Green onions(thinly sliced)
- 6 large Eggs
- 3 tablespoons All-purpose flour
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper(freshly ground)
- 2-3 tablespoons Vegetable oil or butter(for frying)
👨🍳 Instructies
- 1
In a large bowl, combine the chopped dill, parsley, and sliced green onions.
💡 Pro Tips: Ensure herbs are well-rinsed and dried before chopping. - 2
In a separate bowl, whisk the eggs until well combined. Add the flour, salt, and pepper, and whisk until smooth.
- 3
Pour the egg mixture over the herbs and mix thoroughly to ensure the herbs are evenly distributed.
- 4
Heat the oil or butter in a non-stick skillet over medium heat.
- 5
Pour the herb and egg mixture into the hot skillet, spreading it evenly.
💡 Pro Tips: You can also make individual mini-kukus in muffin tins. - 6
Cook for about 10-12 minutes, or until the bottom is golden brown and set.
- 7
Carefully flip the kuku using a plate or spatula, and cook the other side for another 8-10 minutes, until golden and cooked through.
💡 Pro Tips: If flipping is difficult, you can also finish cooking it in a preheated oven at 350°F (175°C) for 10-15 minutes. - 8
Let it cool slightly before slicing and serving.
💡 Pro Tips
- ✓Use fresh, high-quality herbs for the best flavor.
- ✓Don't overcook the kuku, as it can become dry.
- ✓Serve warm or at room temperature.
✨ Ideeën voor Variaties
Inspiratie voor uw eigen versie van dit recept
- Add other herbs like cilantro or mint.
- Incorporate finely chopped spinach or leeks.
- Add crumbled feta or goat cheese to the mixture.