Kukuye kadou

Kukuye kadou

Zucchini omelette

The Complete Middle Eastern Cookbook
Alan Benson


Quantity Ingredient
4-5 zucchini, preferably the light-skinned variety
60g ghee
1 large onion, grated or finely chopped
1 teaspoon ground turmeric
1 teaspoon salt
1 teaspoon sugar
freshly ground black pepper, to taste
6 eggs
20g ghee
or 1 tablespoon oil
yoghurt and flat bread, to serve


  1. Wash and trim the zucchini and cut into 5 mm slices.
  2. Heat the ghee in a frying pan and gently fry the onion until translucent. Add the zucchini, increase the heat to medium–high and cook for 15 minutes, stirring occasionally, until the vegetables are lightly coloured and any moisture has evaporated.
  3. Remove from the heat. Stir in the turmeric, salt and sugar. Season with pepper and leave until cooled.
  4. Meanwhile, preheat the oven to 180°C.
  5. Break the eggs into a bowl. Beat with a whisk and season lightly. Stir in the cooled zucchini mixture.
  6. Heat the 1 tablespoon of ghee or oil in a 20 cm nonstick casserole dish, Dutch oven or cake tin in the oven. Swirl the ghee or oil around the dish to coat the base and side. Pour in the egg mixture.
  7. Bake for 30 minutes, or until set, puffed and lightly browned on top. If insufficiently browned, place under a hot grill for a few seconds.
  8. Unmould onto a plate. Serve hot or cold, cut into wedges, with yoghurt and flat bread.


  • To cook the kuku in a frying pan, heat 1 tablespoon ghee in the pan and swirl to coat the side. Pour in the egg mixture, then cover and cook over medium heat for 10–15 minutes, or until set and puffed in the centre. Place under a hot grill to brown the top. Loosen the egg, tilt the pan and slide the kuku onto a serving platter.
The Complete Middle Eastern Cookbook
Middle Eastern
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