Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, minty potato frittata(kuku). One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Once potato is fork tender, drain water and rinse potatoes with cold water to reduce temperature. Peel the potato (it peel very easily after cooking) and mash it right in the same pot. Savory, baked Persian Kuku frittata, packed with fresh herbs & vegetables bound with Organic eggs, makes a great snack and kids meal.
Minty potato frittata(kuku) is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Minty potato frittata(kuku) is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can cook minty potato frittata(kuku) using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Minty potato frittata(kuku):
- Get 400 grams potatoes
- Prepare 4 large eggs
- Get Half teaspoon turmeric powder
- Get Salt
- Take Cooking oil
- Take 2 tea spoons dried mint
- Make ready One-third teaspoon baking powder
- Make ready 1 table spoon chopped walnuts(optional)
This Kookoo simzamini( persian potato frittata) was my childhood favourite. They are easy to make and tasty. Warm and cold both are good. You can put them in baguette bread and make sandwich for picnic or for your children school lunch with some tomatos,olives and lettuce.
Steps to make Minty potato frittata(kuku):
- Boil potatoes. When they are cooked and not too hot to handle, peel them and mash them in big bowl
- Add salt,turmeric,mint and chopped walnuts(if using). Crack the eggs and add to kookoo mixture in bowl. Mix them using a whisk or fork.When everything well combine and mixture become smooth,add baking powder and mix gently.
- Heat the oil in non-stick frying pan which has lid. When the oil hot, pour kuku mixture into the pan. Using back of a spoon make it flat and even. Cover the pan. Lower the flame. Let one side of kuku become golden about 30 minutes. Remove the lid. Cut kuku to 4 equal pieces. Turn the pieces and let them cook for about 15 minutes. Both sides should be golden crispy.
- Put kuku pieces on kitchen towel to absorb excess oil.
Kuku is a traditional Persian dish, full of fresh herbs and vegetables mixed with eggs and a balanced spice mix that's a little different for each variety—it's a bit like a lighter and more herb-packed frittata. This classic Veggie Kuku Frittata & Mint Parsley Sauce is satisfying and savory with summer veggies like green beans, carrots, and. In a large mixing bowl, combine all the herbs, the salad onions, cumin and cinnamon. Add most of the walnuts and barberries, plus the self-raising flour; season. This zucchini frittata is like a vegetable quiche with no crust.
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