“An Iranian omelette can be made with almost any combination of fresh vegetables and herbs. Other popular fillings are lamb’s brains or leftover cooked chicken and there are even sweet kukus. I love white zucchini, which are more delicate and less bitter than the dark-green variety, but obviously either will do. Adding provolone is a deviation from the purist Iranian kuku, but hot from the oven, its melting softness is irresistible. A non-stick, ovenproof frying pan – no more than 24cm in diameter – is ideal for this sort of kuku.”
Ingredients
Method
Main
1.Preheat the oven to 180C. Heat half the oil in a frying pan over a low heat and fry the onion until it softens (10-12 minutes). Stir in the nutmeg and mint and fry for another minute. Remove from the heat and leave to cool.
2.Pour the remaining oil into a 24cm-diameter non-stick ovenproof frying pan and heat in the oven for 5-10 minutes. Squeeze the grated zucchini firmly to remove as much moisture as possible. Whisk the eggs until frothy. Whisk in the flour, lemon rind, salt and pepper, followed by the onion mixture, zucchini and cheese. The mixture will be quite sloppy. Pour the mixture into the hot oil. Cover the pan with a lid or foil and bake in the oven for 15 minutes or until nearly set. Remove the lid and cook for a further 15 minutes to brown the surface.
3.Cut into wedges and serve hot from the pan with a sprinkling of radish microcress (if using) and thick yoghurt. Alternatively, drain on paper towels and cut into wedges when cold to serve with pickles or relish.
Note White zucchini are sometimes sold as grey zucchini. Reproduced from Saraban ($79.95, hbk) by Greg and Lucy Malouf, published by Hardie Grant Books. Recipes have been reproduced here with minor Gourmet Traveller style changes.
This recipe is from the November 2010 issue of Australian Gourmet Traveller.
