KouKou3

KouKou Sabzi (Persian Herb Frittata)

  • Prep Time 15 Minutes
  • Cook Time 30 Minutes
  • Total Time 45 Minutes
  • Serves 2-3 People
  • Calories 200 kcal

Ingredients

  • 1 container Kadbanou Sabzi Koukou
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon curry
  • 4 large eggs
  • 2 tablespoons neutral oil, divided (extra light olive oil or grapeseed oil preferred)
  • 1 tablespoon butter

Preperation

  1. Thaw Kadbanou Sabzi Koukou for approximately 5 minutes, or poke holes in package and microwave for approximately 30 seconds. Note: It should not be completely defrosted.
  2. Place contents of Kadbanou Sabzi Koukou in a large mixing bowl and break apart into pieces using your hands or a fork.
  3. Add the flour, baking powder, salt, turmeric and curry to the bowl.
  4. Heat 1 tablespoon of oil in a 6 inch non-stick skillet. You can also use an 8 inch non-stick skillet if you prefer a thinner koukou.
  5. Add eggs to the bowl and mix well until all ingredients are combined. (Note: Do not let this mixture sit out for too long.)
  6. Add mixture to skillet with the hot oil and using a fork or spatula, make sure you evenly spread it in skillet so that the top of the mixture is flat.
  7. Cook on high heat for 2 to 3 minutes or until the bottom of the mixture browns. (You can check by lifting up the side of the mixture with a spatula). Then reduce to low heat for approximately 5 to 7 minutes or until the mixture begins to harden and is not runny.
  8. Place a large plate (preferably a flat plate without raised edges or only slightly raised edges) on top of the skillet. Make sure the plate is large enough to cover the entire circumference of the skillet. Put on your oven mitts. With one hand on the handle of the skillet, and the other hand firmly holding the plate on top of the skillet, flip the koukou onto the plate.
  9. While your mitts are on, quickly and carefully clean the bottom of the empty skillet with a paper towel to remove any excess oil.
  10. Add the remaining one tablespoon of oil to the now empty skillet and slowly slide the koukou off the plate and back into the skillet.
  11. Cook on high for 2 to 3 minutes or until the bottom of the koukou browns.
  12. While the bottom of the koukou is browning, cut 1 tablespoon of butter and place it on top of the koukou so it melts into it. You can use the spatula to move the melting butter around so that it becomes evenly distributed on the koukou.
  13. Then reduce to low heat for approximately 5 to 7 minutes or until the koukou is cooked throughout.
  14. Flip koukou onto a plate using the method described in step 8 above and cut into triangles.
  15. Koukou can be enjoyed warm or at room temperature. You can enjoy it with warm toasted bread, yogurt, rice, torshi (pickles), or even in a sandwich!