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Kuku kadoo
Courgette herb egg cake
کوکو کدو (kuku kadoo): grated courgette and dill egg cake with dried mint
Kuku kadoo is what summer lunch looks like in homes across Iran when the garden produces more courgettes than anyone can eat; Tehran mothers slice it into school sandwiches with tomato and pickles. Grated courgette and onion are squeezed dry, fried briefly, then mixed with eggs, dill and dried mint for a light, green-flecked kuku that is soft and fluffy inside. Eat it hot or cold with bread, yogurt and herbs. The usual mistake is skipping the squeeze; courgette is mostly water and the kuku turns soggy and pale. Contains egg. Chef's tip: a teaspoon of baking powder and a spoon of flour, as many Iranian cooks add, make it rise and hold together better; leave out the flour to keep it gluten free.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 3 courgettesabout 600 g, coarsely grated
- ½ tsp saltfor the courgettes
- 1 oniongrated
- 4 tbsp sunflower oil
- ½ tsp ground turmeric
- 5 eggslarge
- ½ oz fresh dillchopped
- 1 tsp dried mint
- ½ tsp baking powdercheck the label if gluten free
- ¾ tsp salt
- ½ tsp black pepper
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Method
0/6 doneStep 1: Mix 3 courgettes with ½ tsp salt and leave in a sieve for 10 minutes. Then squeeze handfuls hard in a clean tea towel until no more water comes out.
10 minStep 2: Heat 1 tablespoon of 1 tbsp sunflower oil in a frying pan over a medium heat and fry 1 onion with ½ tsp ground turmeric until soft. Add the courgette and fry for 3 minutes, until dry. Leave to cool a little.
6 minStep 3: Beat 5 eggs with ½ tsp baking powder, ¾ tsp salt and ½ tsp black pepper, then stir in the courgette, ½ oz fresh dill and 1 tsp dried mint.
3 minStep 4: Heat the rest of 3 tbsp sunflower oil in a 24 cm non-stick pan over a medium-low heat, pour in the mixture, cover and cook until the base is golden and the top has mostly set.
12 minStep 5: Cut into wedges, turn them over and cook uncovered until the centre springs back when pressed.
6 minStep 6: Serve hot or cold with bread, yogurt and fresh herbs.
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 11 g
- Carbs
- 8 g
- Fat
- 17 g
- Fibre
- 2 g
Nutrition values are estimates.
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Good to know
- How long does kuku kadoo take?
- About 45 minutes in total: 20 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of courgettes?
- Cucumber, same weight (raw dishes only).
- What can I use instead of onion?
- 2 shallots per onion.
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