Kuku might sound like a silly name but it is a delicious omlette made in Iran. Before 1935 Iran was called Persia and Jewish people have lived in Persia for almost 2500 years!
Kuku are light and fluffy and often contain vegetables. Here I am using cauliflower in it. Persians introduced the Moors to spinach and cauliflower was introduced to Persian cuisine from neighboring Asia Minor (now part of Turkey).
One small cup Grated Cauliflower.
Half Finely Chopped Onion.
3 Green chili
Finely chopped Coriander leaves
Pinch of Red chili powder
Pinch of Oregano herb
One tbsp milk
Salt to taste
Put eggs and grated cauliflower in a bowl.
Mix grated cheese, chopped onions, chopped green chili, Coriander leaves, Grated ginger, oregano herb, red chili powder and salt with the egg mixture.
Whip the mixture nicely and add one tbsp milk to it.
Heat a pan and spread the mixture over it on a low flame.
Don’t add oil for three to four minutes, let the mixture cook properly on the pan, until it gets little bit harden up.
Add butter/ oil to the pan and cook for 5-6 minutes until the color of the omlette turns golden brown.
Flip and cook from both the sides.
Persian Omlette is ready to be served.
Apply some butter over it and serve with tomato kechup 🙂