Kukuye sibzamini

Kukuye sibzamini

Potato omelette

By
From
The Complete Middle Eastern Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g potatoes
2 onions, grated
1 teaspoon ground turmeric
salt and freshly ground black pepper, to taste
6 eggs
60g ghee

Method

  1. Cook the potatoes in a saucepan of boiling water. Drain them well and mash to a purée. Mix in the onion and turmeric and season with salt and pepper. Leave until cold.
  2. Meanwhile, preheat the oven to 180°C.
  3. Break the eggs into a bowl. Beat with a whisk, then gradually stir into the potato mixture. Mix thoroughly and season with salt and pepper.
  4. Melt the ghee in a 20 cm casserole dish, non-stick Dutch oven or cake tin in the oven. Swirl the melted ghee around the dish to coat the base and side, then pour in the egg mixture.
  5. Bake for 30 minutes, or until set and lightly browned on top. If insufficiently browned, place under a hot grill for a few seconds.
  6. Turn out onto a serving dish and serve cut into wedges.

Note

  • Alternatively, the kuku may be cooked in a frying pan on a stovetop. Cover and cook over medium heat until set, then brown the top under a hot grill. Loosen the kuku and slide onto a serving dish.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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