Moments Critiques
- •Salting zucchini for at least 30 minutes
- •Squeezing zucchini very dry
- •Pan hot enough to sizzle when mixture added
- •Golden crust developed before flipping
- •Cooking through without burning exterior
Bloom the saffron (if using)
Grind saffron threads with a pinch of sugar using mortar and pestle. Add 2 tbsp hot water and steep for at least 20 minutes.
Bloom the saffron (if using)
Grind saffron threads with a pinch of sugar using mortar and pestle. Add 2 tbsp hot water and steep for at least 20 minutes.
Grate the zucchini
Trim the ends of the zucchini. Grate on the large holes of a box grater. You should have approximately 800g of grated zucchini (it reduces significantly after salting).
Grate the zucchini
Trim the ends of the zucchini. Grate on the large holes of a box grater. You should have approximately 800g of grated zucchini (it reduces significantly after salting).
Salt and drain the zucchini
Place grated zucchini in a colander set over a bowl. Sprinkle with 1 tbsp salt and toss to distribute. Let sit for at least 30 minutes, up to 1 hour. The salt draws out significant moisture—you'll see liquid collecting in the bowl.
Étape Critique
This is the most important step. Zucchini is extremely water-rich—if not properly drained, the kuku will be soggy and won't develop a crispy crust. The salt also seasons the zucchini from within.
Erreurs Courantes
- •Not salting enough
- •Not draining long enough (soggy kuku)
- •Skipping this step entirely
Salt and drain the zucchini
Place grated zucchini in a colander set over a bowl. Sprinkle with 1 tbsp salt and toss to distribute. Let sit for at least 30 minutes, up to 1 hour. The salt draws out significant moisture—you'll see liquid collecting in the bowl.
Étape Critique
This is the most important step. Zucchini is extremely water-rich—if not properly drained, the kuku will be soggy and won't develop a crispy crust. The salt also seasons the zucchini from within.
Erreurs Courantes
- •Not salting enough
- •Not draining long enough (soggy kuku)
- •Skipping this step entirely
Squeeze the zucchini dry
After draining, take handfuls of zucchini and squeeze firmly to remove as much remaining liquid as possible. Alternatively, wrap in a clean kitchen towel and wring. The zucchini should be as dry as possible—you should extract at least 150ml of liquid total.
Étape Critique
Even after draining, zucchini holds water in its fibers. Squeezing removes this remaining moisture. The drier the zucchini, the crispier the crust and the better the texture.
Squeeze the zucchini dry
After draining, take handfuls of zucchini and squeeze firmly to remove as much remaining liquid as possible. Alternatively, wrap in a clean kitchen towel and wring. The zucchini should be as dry as possible—you should extract at least 150ml of liquid total.
Étape Critique
Even after draining, zucchini holds water in its fibers. Squeezing removes this remaining moisture. The drier the zucchini, the crispier the crust and the better the texture.
Prepare the onion
Grate the onion on the fine holes of a box grater, or finely dice. If grating, keep both pulp and juice for this recipe—it adds moisture that the flour will absorb.
Prepare the onion
Grate the onion on the fine holes of a box grater, or finely dice. If grating, keep both pulp and juice for this recipe—it adds moisture that the flour will absorb.
Chop the fresh herbs (if using)
Finely chop the dill, parsley, and mint. The herbs should be finely chopped but not minced to a paste—you want visible flecks throughout the kuku.
Chop the fresh herbs (if using)
Finely chop the dill, parsley, and mint. The herbs should be finely chopped but not minced to a paste—you want visible flecks throughout the kuku.
Beat the eggs with seasonings
In a large bowl, beat the eggs with bloomed saffron (if using), turmeric, flour, baking powder (if using), 1 tsp salt, and pepper until smooth and well combined.
Beat the eggs with seasonings
In a large bowl, beat the eggs with bloomed saffron (if using), turmeric, flour, baking powder (if using), 1 tsp salt, and pepper until smooth and well combined.
Combine all ingredients
Add the squeezed dry zucchini, grated onion, garlic (if using), and chopped herbs to the egg mixture. Fold together gently until evenly combined. If using feta, fold in gently at the end.
Combine all ingredients
Add the squeezed dry zucchini, grated onion, garlic (if using), and chopped herbs to the egg mixture. Fold together gently until evenly combined. If using feta, fold in gently at the end.
Heat pan with oil
Heat 40ml oil in a 10-inch non-stick skillet over medium heat until shimmering. Swirl to coat bottom and partway up the sides.
Heat pan with oil
Heat 40ml oil in a 10-inch non-stick skillet over medium heat until shimmering. Swirl to coat bottom and partway up the sides.
Add mixture and cook bottom
Add the zucchini-egg mixture to the hot pan, spreading evenly with a spatula. Press gently to create a compact, even layer. The mixture should sizzle when it hits the pan. Reduce heat to medium-low.
Étape Critique
The sizzle confirms proper heat for crust formation. Press gently to eliminate air pockets and ensure even cooking.
Add mixture and cook bottom
Add the zucchini-egg mixture to the hot pan, spreading evenly with a spatula. Press gently to create a compact, even layer. The mixture should sizzle when it hits the pan. Reduce heat to medium-low.
Étape Critique
The sizzle confirms proper heat for crust formation. Press gently to eliminate air pockets and ensure even cooking.
Cook until bottom is golden
Cook over medium-low heat for 10-12 minutes without disturbing. The bottom should develop a golden-brown crust and the edges should be setting. Lift an edge with a spatula to check—it should be deep golden, not pale.
Étape Critique
Patience here rewards you with the crispy crust that makes kuku special. Don't flip until the bottom is properly golden.
Cook until bottom is golden
Cook over medium-low heat for 10-12 minutes without disturbing. The bottom should develop a golden-brown crust and the edges should be setting. Lift an edge with a spatula to check—it should be deep golden, not pale.
Étape Critique
Patience here rewards you with the crispy crust that makes kuku special. Don't flip until the bottom is properly golden.
Flip the kuku
When the bottom is golden and the kuku moves freely, it's time to flip. Place a large flat plate over the skillet. Hold firmly and flip so the kuku lands on the plate, cooked-side up. Add remaining 20ml oil to the pan, swirl, then carefully slide the kuku back in, raw-side down.
Flip the kuku
When the bottom is golden and the kuku moves freely, it's time to flip. Place a large flat plate over the skillet. Hold firmly and flip so the kuku lands on the plate, cooked-side up. Add remaining 20ml oil to the pan, swirl, then carefully slide the kuku back in, raw-side down.
Cook second side
Continue cooking over medium-low heat for another 8-10 minutes until the second side is equally golden and the kuku is cooked through. The center should be set, not wet.
Cook second side
Continue cooking over medium-low heat for another 8-10 minutes until the second side is equally golden and the kuku is cooked through. The center should be set, not wet.
Rest and serve
Slide the kuku onto a cutting board or serving plate. Let rest for 5 minutes. Cut into wedges. Serve warm or at room temperature.
Rest and serve
Slide the kuku onto a cutting board or serving plate. Let rest for 5 minutes. Cut into wedges. Serve warm or at room temperature.
Traditional serving
Serve wedges with plain yogurt or mast-o-khiar, lavash bread, and fresh herbs. Kuku kadoo is lighter than other kukus and pairs beautifully with a simple salad for a complete light meal.
Traditional serving
Serve wedges with plain yogurt or mast-o-khiar, lavash bread, and fresh herbs. Kuku kadoo is lighter than other kukus and pairs beautifully with a simple salad for a complete light meal.
Repos Requis
5 min - Allows kuku to set and makes slicing easier
