Ingredients with Measurements:
- 6 large eggs
- 1/2 cup unsweetened shredded coconut
- 1/2 cup raw cashews, chopped
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped scallions
- 1/4 cup chopped fresh mint
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1/4 cup vegetable oil
Special equipment needed:
- Large mixing bowl
- Whisk
- 10-inch nonstick skillet
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, whisk together the eggs, shredded coconut, chopped cashews, cilantro, scallions, and mint.
2. In a separate bowl, mix together the flour, baking powder, salt, black pepper, turmeric, cumin, coriander, and cayenne pepper.
3. Add the dry ingredients to the egg mixture and stir until well combined.
4. Heat the vegetable oil in a 10-inch nonstick skillet over medium heat.
5. Pour the egg mixture into the skillet and cook for 5-7 minutes, or until the bottom is golden brown and the top is set.
6. Use a spatula to carefully flip the kuku over and cook for an additional 5-7 minutes, or until the other side is golden brown and the eggs are cooked through.
7. Remove the kuku from the skillet and let it cool for a few minutes before slicing and serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-14 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 320
- Fat: 25g
- Carbohydrates: 11g
- Protein: 14g
Substitutions for ingredients:
- Almond flour can be used instead of all-purpose flour for a gluten-free option.
- Chopped peanuts or almonds can be used instead of cashews.
- Parsley can be used instead of cilantro.
- Chopped chives can be used instead of scallions.
- Dried herbs can be used instead of fresh herbs.
Variations:
- Add diced bell peppers or tomatoes for extra flavor and color.
- Use different nuts or seeds, such as pumpkin seeds or sunflower seeds.
- Add crumbled feta cheese or goat cheese for a creamy texture.
- Use different spices, such as smoked paprika or curry powder.
Tips and tricks:
- Make sure to use a nonstick skillet to prevent the kuku from sticking.
- Don't overcook the kuku, as it can become dry and tough.
- Serve the kuku warm or at room temperature.
- Leftovers can be stored in the refrigerator for up to 3 days.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or oven until warmed through.
Presentation ideas:
- Serve the kuku on a platter with fresh herbs and sliced vegetables.
Garnishes:
- Fresh herbs, such as cilantro or mint.
- Sliced scallions or chives.
- Chopped nuts or seeds.
Pairings:
- Serve with a side salad or roasted vegetables.
- Pair with a glass of white wine or sparkling water.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled zucchini
- Quinoa salad
Troubleshooting advice:
- If the kuku is sticking to the skillet, try using more oil or a different skillet.
- If the kuku is not cooked through, cover the skillet with a lid and cook for an additional 1-2 minutes.
Food safety advice:
- Make sure to cook the kuku to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- Kuku is a Persian dish that is typically made with eggs and vegetables or herbs.
Flavor profiles:
- The kuku has a nutty and slightly sweet flavor from the coconut and cashews, with a hint of spice from the cumin and cayenne pepper.
Serving suggestions:
- Serve the kuku as a main dish for breakfast, lunch, or dinner.
- Cut into small pieces and serve as an appetizer or snack.
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Region: Iranian