Egg Dishes

Recipe: Eggplant Kuku

Eggs and egg dishes are popular throughout the Middle East. Iranians are specially fond of kuku, a type of omelet similar to the Italian frittata and the Arab eggah. It is filled with vegetables and herbs. A good kuku is thick and rather fluffy.

Although nowadays this dish is usually prepared in the oven, traditionally it was cooked in a large covered skillet that was set on hot coals. Coals were placed on the cover as well.

Kukus are served as appetizers or side dishes or as main dishes with yogurt or salad and bread. They may be eaten hot or cold and they keep well in the refrigerator for two to three days.

Most Iranian households keep kukus on hand for snacks or to serve unexpected guests. They are ideal for picnics as well.

Credits: All photos and recipes from New Food of Life: Ancient Persian & Modern Iranian Cooking & Ceremonies or Silk Road Cooking: a Vegetarian Journey, copyright Najmieh Batmanglij 1986-2004. Courtesy of Mage Publishers, 1032 29th St. NW, Washington, DC 20007.