Sweet souffléed kuku with honeyed mulberries

Sweet souffléed kuku with honeyed mulberries

Mark Roper

Kukus are a hugely popular kind of savoury omelette in Iran – but sweet versions also feature. This dessert is a slightly more elaborate version, as I like to separate the whites and make a souffléed omelette. Served hot from the pan, with whipped or clotted cream, it makes a lovely wintry dessert or Sunday brunch.

You can substitute currants or raisins for the dried mulberries, if you like. Both dried mulberries and mulberry molasses can be found in Middle Eastern food stores.


Quantity Ingredient
50g dried mulberries
3 tablespoons orange juice
1 tablespoon honey
splash orange-flower water
splash mulberry molasses, (optional)
100g plain flour
3 eggs, separated
125ml milk
1/2 vanilla pod, split and seeds scraped
1 tablespoon vegetable oil
40g unsalted butter
icing sugar
dried rosebuds, petals separated, (optional)
whipped or clotted cream, to serve


  1. Combine the mulberries, orange juice and honey in a small saucepan over a low heat until the honey dissolves. Bring to a boil, then lower the heat and simmer until the liquid has reduced by half. Take the pan off the heat and leave to cool. Stir in the orange-flower water and the molasses, if using.
  2. Whisk the flour, egg yolks and milk to a smooth batter in a bowl. Tip in the honeyed mulberries, then add the vanilla seeds and pod and set aside to rest for 20 minutes
  3. Preheat the oven to 180ºC. Whisk the egg whites to stiff peaks. Remove the vanilla pod from the batter. Carefully fold the batter into the egg whites – be gentle, so you don’t lose volume – and make sure the mixture is evenly combined.
  4. Heat the oil in a 20 cm heavy-based frying pan over a medium heat. Pour in the batter and leave the pan to sit, undisturbed, for 2–3 minutes. Transfer to the oven for 6–8 minutes until set, then return the pan to the stove top.
  5. Carefully turn the omelette over in the pan and use a sharp knife to cut it into wedges or squares. Dot knobs of the butter around the edges of the pan, lifting the omelette to let it melt underneath. Sprinkle on 1 tablespoon icing sugar and gently turn and toss the omelette pieces in the buttery sugar for a few minutes until lightly caramelised.
  6. Tip onto a serving platter, dust with icing sugar and sprinkle with rose petals, if using. Serve with a bowl of whipped or clotted cream, and let everyone help themselves.
Middle Eastern
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