Recipe: Super easy Azerbaijani Frittata - Kuku

In summertime, I try and do some vegetarian days during the week. I choose vegetables and cold soups over meats and heavy stews. There are particularly few vegetarian meals that I absolutely love. Have you heard of frittata? I am sure that many of you had. But did you know there is Middle Eastern version as well? I come from Azerbaijan and we have kuku, which is basically big fluffy frittata with herbs. It is perfect for these warm spring and hot summer days when you want to feel light but also have something delicious and quick to make.

You need:

10 eggs
50 g fresh cilantro
50 g spring onions
50 g parsley
50 g dill
50 g spinach
25 g fresh mint
3 full tablespoons flour
1 teaspoon baking powder
salt, pepper
sesame oil

Step by step:

First of all, chop up fresh cilantro, parsley, dill, spring onions, mint and spinach. Set aside. Beat the eggs into a large bowl and whisk well. Season with salt and pepper. Pour the egg mixture over herbs. Add 3 tablespoons of all purpose flour and a teaspoon of baking powder. Next, you will need a non stick frying pan. Melt about 2 tablespoons of butter and oil. Pour the mixture in, cover with a pot-lid and let it fry for about 8 minutes. Then turn your kuku over using a large plate and place it back into your pan, so both sides are brown. Cook for another 10 minutes.

It is absolutely delicious either hot right from the pan or even cold. Serve with balkan cheese, goat cheese or yogurt and garlic dip.

Rhubarb and strawberries hand pies


Although you can buy any fruit or vegetable pretty much anytime, I prefer to wait a little longer to devour my favourites. It just happens that way that nature has its order and your patience is rewarded with most delicious taste you could imagine. Rhubarbs are amazing in the moment and it would be too bad not take advantage of it. Usually, I try and buy a little bit more. One third goes right into the freezer, another one becomes the most wonderful jam, the rest is ready to eat. I wanted to make something tiny, easy to grab and rich flavoured, I found this gem. After trying this recipe out, I can now sure say that this one goes to my precious family cookbook of all times. One thing I love the most about it is that they are fun to make and let's say the sky is limit of your imagination. It's perfect for road trips and picnics. You can fill these pastries with whatever you like. For instance, imagine raspberries or any berries really.

Rhubarb&Strawberries hand pies



280 g all purpose flour
1/2 teaspoon salt
2 teaspoons sugar
pinch of salt
225 g cold butter
60 ml cold water
60 ml cold vodka
1 egg

rhubarb&strawberries filling

300 g rhubarb
50 g strawberries
60 g icing sugar
lemon juice
lemon zest


Cut rhubarb in small cubes, add strawberries cut in half and put them all into the heavy bottomed pan. I added 60g of icing sugar but it is completely up to you how much sugar you prefer. Some would leave the filling all natural, but I feel like a little bit of sugar can enhance the flavour of sour fruits. Cook at medium heat for about 10 to 15 minutes until the mixture is thick enough. Add lemon juice and lemon zest in the end and stir well.

While your filling is cooling down, you can go and make the dough. Stir all purpose flour, salt and sugar all together. Add cold unsalted butter and combine. Pour in equal parts of cold water and cold vodka into the mixture. Shape your dough into a ball and let it cool down in the refrigerator.

Preheat your oven to 200 C. Roll the dough on lightly floured work surface. Work quite fast because the butter in the dough could start melting. Use a cup with sharp edges or cookie cutter and cut circles. Put a tablespoon og your filling that you let to cool down before on one half of your dough circle. Fold another half over the filling and press the edges down with your fingers or fork (either way is fine) to secure the filling in place. Brush your hand pies with whisked egg. As you can see I forgot to do so. Oops..

Bake for about 20 minutes. Let them cool down before serving (I was impatient and burnt my mouth badly).

Bon appetit!


This site uses cookies from Google to deliver its services - Click here for information.

Professional Blog Designs by pipdig