Zucchini omelette with mint and melting cheese

Zucchini omelette with mint and melting cheese

By
From
New Middle Eastern Food
Serves
6 as part of a mezze selection
Photographer
Mark Roper

Although Kuku-ye sabzi is the most famous Iranian omelette, kukus can, of course, be made with almost any combination of fresh vegetables and herbs. Other popular fillings are lamb’s brains or leftover cooked chicken, and there are even sweet kukus.

We love the pretty pale green zucchini (known as koussa in Arabic), which are more delicate and less bitter than the dark-green variety, but obviously either will do. Adding provolone is a deviation from the purist Iranian kuku, but hot from the oven, its melting softness is irresistible. A non-stick, ovenproof frying pan — no more than 24 centimetres in diameter — is ideal for this sort of kuku.

Ingredients

Quantity Ingredient
100ml olive oil
1 onion, finely diced
1 teaspoon freshly grated nutmeg
teaspoon dried mint
4 pale green oval zucchini, coarsely grated, about 350 g
6 free-range eggs
2 tablespoons self-raising
1 lemon, grated zest
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
200g provolone or any other melting cheese, grated
herbs, to garnish (optional)
thick natural yoghurt, to serve (optional)

Method

  1. Preheat the oven to 180ºC.
  2. Heat half the oil in a frying pan over a low heat and fry the onion until it softens. Stir in the nutmeg and mint and fry for another minute. Remove from the heat and leave to cool.
  3. Pour the remaining oil into a non-stick ovenproof frying pan and heat in the oven for 5–10 minutes.
  4. Squeeze the grated zucchini firmly to remove as much moisture as possible. Whisk the eggs until frothy. Whisk in the flour, lemon zest, salt and pepper, followed by the zucchini and cheese. The mixture will be quite sloppy.
  5. Pour the mixture into the hot oil. Cover the pan with a lid or foil and bake in the oven for 15 minutes or until nearly set. Remove the lid and cook for a further 15 minutes to brown the surface.
  6. Cut into wedges and serve hot from the pan with a sprinkling of herbs and thick yoghurt. Alternatively, drain on paper towel and cut into wedges when cold to serve with pickles or relish.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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