Earlier this July my friends and I embarked upon a tour of Azerbaijan and the Republic of Georgia. Both of these countries are Turkey’s neighbor to the east. While Georgia is geographically closer to Turkey, culturally Azerbaijan is much more similar. They are a predominantly Muslim country who speak a Turkic language so the basics of the language are the same. This makes it a fairly popular tourist destination for Turks. This was my first visit to Azerbaijan and I was really impressed with the cuisine. It has regional influences from Iran, Turkey, Georgia and of course Russia, it is very lamb heavy but still manages to be quite fresh and healthy. In fact, herbs play a dominant role in the cuisine. Since we arrived during an unseasonably hot spell, light herbaceous dishes helped to keep us comfortable. I will be sharing a recipe from each town we travelled to.

I currently have my in-laws staying with me. My father-in-law is a man who likes to grocery shop and who is untethered by the realities of how much a family of four can eat. He came home today with 30 eggs, a bunch of dill, parsley, mint and scallions with no apparent intentions for them beyond the initial procurement. Were it not for my recent travels this would have made me anxious. Lucky for him, I knew exactly what I was going to make. Kükü (pronounced kyukyu) was something I ate every morning for breakfast in Azerbaijan. However it isn’t limited to breakfast, it also makes a great snack. It is akin to a Spanish tortilla, although the egg is merely a binder, the real star of the show is the herbs. Typical Kükü consists of dill, cilantro, green onions (but only the greens),sorrel, mint and sometimes spinach is even used. You could also add garlic scapes, chives or leek greens. This recipe is based on what I had on hand. Basically the goal is to shove as many herbs and greens into it as possible!

Ingredients

1 bunch of dill

½ a bunch of parsley

A handful of mint or more depending on your taste

1 Bunch of green onions, green part only

I had some basil to use up so I threw that in as well

2 whole eggs

3 egg whites

We ate a lot of different versions some used whole eggs, but I prefer the lighter mostly egg white Kükü, I feel like it honors the herbs more.

Clarified butter or oil

Method

Finely chop the herbs and greens.

In a mixing bowl add the eggs and mix well.

In a saute pan heat the clarified butter.

Add the herb mixture, be sure to even the mixture in the pan with a spoon.

On medium heat allow the eggs to slowly cook, the steam will gently cook the herbs.

After a few minutes take a plate or pan lid and gently slide the Kükü onto the plate, cooked side down. Then, turn the saute pan over on top of the uncooked side and gently flip it over. Allow to cook for a few more minutes.

This can be served with strained yogurt, labneh, sour cream or yogurt with chopped garlic mixed in.

Note: I made this for my mother-in-law this morning. She informed me that it would be a lot better with salt. A lot better. Feel free to add a pinch.