May 11, 2014

kookoo


Are you wondering about the title of this post?  Well, that's ok.  Here's the thing, the title of this post is the name of a persian dish I'm about to talk about.  It's a funny name, I know, but that's the name of the dish.  And no, it's not named kookoo because it's a crazy dish or some such story.  KooKoo doesn't refer to any type of looneyness.  It's just the name of this dish.

Kookoo is a great lunch option, or light dinner, or a great side.  It's super versatile.  It's basically herbs and eggs so it's really healthy.  It's super tasty and I love it with a dollop of greek yoghurt on the top.  Perfect in summer too, when all the herbs are in abundance.










Here's the recipe!

KooKoo (aka KooKoo Sabzi)

Ingredients:
a bunch of fresh parsley, washed and drained
a bunch of fresh coriander, washed and drained
a bunch of green onions or chives, washed and drained
a bunch of fresh spinach, washed and drained (optional, if you have it)
2 jalapeno pepper, washed (optional if you like spicy like I do)
2 cloves of garlic
5 eggs
1 tbsp ground or whole cumin
salt and pepper

Directions:
1) Place the parsley, coriander, onions, spinach, jalapeno pepper and garlic into a food processor, along with the 5 eggs, and blend until the herb mixture is well-chopped and blended with the eggs.  You may need to add part of the herbs first, then the rest, depending on the size of your food processor.  Add cumin, salt and pepper and pulse a few times.  
2) Place a large frying pan on the stove and heat the oil on medium high, then carefully pour the herb mixture into the frying pan.  Even out the mixture across the pan using a spatula.
3) Fry the herbs on one side on medium low for 15 minutes. 
4) To flip the kookoo to the other side, I like to cut it in quarters using my spatula and then flip each section separately; fry on the other side for another 10 minutes.  Alternatively, you can skip the stovetop, and put the pan into the oven at 400F for 15 minutes (no need to flip using this method!  Flipping can be very tricky).

Serve immediately, or you can keep it in the fridge for up to 2 days.  Enjoy with some tasty natural yoghurt on the side.

xoxo
a