Kyukyu from greens and eggs in the oven. Kukyu. Azerbaijani egg recipe. green kyukyu

You can replace cilantro with parsley or green basil.

In the yolk mass, you can add 1 tbsp. l. sour cream for a richer and more delicate taste.

English scrambled eggs with bacon, fluffy French omelet, soft-boiled eggs are the favorite breakfast of the Germans. How do you like the Azerbaijani kukyu? If you are tired of the classic egg dishes, then you will definitely like kukyu.

The dish does not require large expenses, it does not include exotic products and it is prepared quite quickly. The recipe can be varied and add fried eggplant, bell pepper, sour cream or natural low-fat yogurt. In the classic recipe, ghee or lamb fat is used as a sauce, but it is better to replace it with melted butter. If there are men in the family, then fried minced meat or fried chicken breast can be added to kukyu, so the dish becomes nutritious.

The dish is baked in the oven and you do not need to be at the stove again. It should be noted that the dish is cooked in 15 minutes and you should not open the oven during this time, you can get not what you expected, the kukyu will be low and the dish will not gain splendor.

It is best to serve an omelette with a glass of kefir or fermented baked milk, and use pita bread instead of bread. In the Caucasus, dishes are prepared very rich and satisfying. So, for example, piti soups, khash contain several varieties of meat. Shurpa is a very tasty first course. It can be prepared using the recipe - http://www.koptim-sami.ru/shurpa.php.

Georgia, Azerbaijan, Dagestan use a large amount of cilantro in their dishes. This product has a rather specific taste, and not everyone likes it. In this case, you can replace these herbs with basil, parsley, or whatever you like.

The best form for baking are cast iron pans. They have a thick bottom, which protects the dish from burning. An equally interesting idea for a hearty breakfast will be or. Diversify breakfasts and serve the family a familiar dish in a new way and in a new way.

We are used to French omelet, soft-boiled eggs, or fried eggs. The Caucasus has its own way of cooking eggs. This traditional dish is called kukyu. This is an omelet that is baked in the oven. Classic kyukyu is cooked with herbs and drizzled with melted butter when served.

kukyu recipe

Required for cooking (based on 3 servings):

• 6 chicken eggs;
• ½ bunch cilantro;
• ½ bunch dill;
• ½ bunch sorrel;
• ½ bunch spinach;
• ½ bunch green onions;
• 3 small tomato;
• 50 grams butter;
• 1 st. l. vegetable oil;
• salt taste.

Cooking:

1. Crack the eggs separating the whites from the yolks.
2. In a separate bowl, beat egg whites until stiff peaks form.
3. Beat the yolks separately.
4. Rinse all greens and tomatoes.
5. Coarsely chop the greens and mix with the yolks.
6. Lubricate the baking dish with vegetable oil and put the yolk mass with herbs on the bottom.
7. Cut the tomatoes into slices, lay on the yolk mass.
8. Gently place egg whites on top and spread evenly.
9. Bake in the oven at 180°C for about 15 minutes.
10. Melt butter.
11. Cut the finished kyukyu into portions and pour with butter.

Breakfast is ready.

Total cooking time: 30 minutes

A traditional dish Azerbaijan

The French invented scrambled eggs, the British invented bacon and eggs, and the Germans like to eat soft-boiled eggs for breakfast.

But the inhabitants of the Caucasian countries - Azerbaijan, Armenia, Dagestan and others prepare a traditional dish called kyukyu for breakfast. It is customary to bake it in the oven, adding a lot of cilantro and lamb fat.

Classic kyukyu

Of course, the inhabitants of Slavic and other countries slightly modified the recipe in accordance with their traditions and preferences. Not everyone has the opportunity to use mutton fat, and not everyone likes it, especially adherents of a healthy diet.

Cilantro is also a rather specific herb, so to speak, for an amateur. Therefore, the kukyu dish today has a lot of variations, and which one to prefer is up to you.

In this kukyu recipe, mutton fat is replaced with butter, but this does not make the dish any less tasty.

What you need:

• eggs in the amount of 6 pieces;
• a lot of greens - dill, sorrel, spinach, basil, green onions, etc .;
• medium-sized tomatoes in the amount of 3 pieces;
• a piece of 50 g;
• a spoonful of vegetable oil and salt to taste.

Cooking steps:

1. Separate the protein component of the eggs from the yolk and beat the first into a strong airy mass with a mixer.
2. Separately, beat the yolks and mix them with finely chopped greens.
3. Put the yolk mass on the bottom of a baking dish, greased with vegetable oil, and cover it with tomato slices on top.
4. At the final stage, lay out the proteins and remove the baking sheet in the oven, heated to 180 C for 15 minutes.
5. After kyuku should be divided into portions and pour over them with melted butter on cream.

green kyukyu

Natural yoghurt is added to this green kuku recipe. In the absence of such, you can use thick sour cream or yoghurt.

What you need to get a kyukyu omelette:

• eggs in the amount of 4 pieces;
• rice groats of 100 g;
• favorite greens and green onions;
• natural yoghurt 150 g;
• a piece of butter on cream of 50 g;
• salt.

Cooking steps:

1. Thoroughly rinse the cereal and cook it until tender.
2. Separate the yolk mass from the protein mass and add yogurt and rice to the first.
3. With careful movements to achieve a uniform consistency.
4. Pour the mixture onto a pre-oiled form and send to the oven to bake.
5. In the meantime, wash and chop the greens. Beat the whites well with a mixer.
6. Mix protein air mass with salt and herbs.
7. As soon as the surface of the baking is covered with a thick crust, you can remove and spread the protein mixture on top. Put it back in the oven.
8. After 20 minutes, take out, cut into pieces and serve, after pouring with melted butter on cream.

When Oleg said last Saturday that he would cook kyu-kyu for breakfast, I was very intrigued by the name. It turned out that this is a very tasty and satisfying Azerbaijani dish - an omelet with herbs. To be honest, kyu-kyu somehow reminded me of Israeli. Probably because in both dishes greens and vegetables are filled with eggs :-)

An obligatory component of an omelette is spinach. The rest of the greens take the one that you like best - dill, parsley, cilantro. You can add aromatic celery. Oleg is very fond of dishes with a “light”, so he finely chopped and added a small hot pepper to the kyu-kyu. It has a very interesting taste.

Now a few words directly about the preparation of the dish. Oleg baked an omelet in the oven in a heat-resistant ceramic form. The beauty turned out to be indescribable, to be honest. In a frying pan, such an appetizing look will definitely not work. You can cook kyu-kyu in the microwave in a special bowl. Just carefully read the instructions for the microwave and correctly set the power and cooking time.

Breakfast was a success, and the whole day was successful. After all, as they say, as you start the morning, the day will pass :-) if you got up earlier than your loved ones today, please them with a delicious hearty breakfast, cook kyu-kyu.

kyu kyu recipe

Ingredients:

• Chicken egg - 4 pieces;
• Dill - 1 bunch;
• Parsley - 1 bunch;
• cilantro - 1 bunch;
• Spinach - 1 handful;
• Hot pepper - 1 pod;
• fried chicken fillet - 100 grams;
• Salt to taste.

How to cook kyu-kyu:

Step 1

Wash greens, dry and finely chop.

Step 2

Chicken fillet cut into pieces.

Step 3

Finely chop the hot pepper. If you do not want a too spicy dish, then remove the seeds and partitions from the pepper.

Step 4

Break the eggs into a deep bowl, add 2-3 tablespoons of water, salt to taste and mix.

Step 5

Put chicken fillet, greens and pepper in a baking dish. Fill with eggs.

Step 6

We bake the omelette in a preheated oven at a temperature of 200-220 degrees for 20 minutes.

Step 7

We serve kyu-kyu with matsoni or sour sour cream to the table.

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An absentee guest of our site is Sevda Gasimova. Here is her recipe for a delicious, healthy and very simple dish - kukyu.

Here is such a simple, even funny name for a simple, but such a popular dish in Azerbaijan - “KYUKU”.

We have several varieties of this appetizer - kyukyu with herbs, and kyukyu with cauliflower, and with eggplant, and even with meat ...

Today I want to bring to your attention the simplest option - kukyu with greens.

I want to note that the number of this or that greenery may vary. It depends on your taste preferences and what's in your fridge. This appetizer is served both hot and cold.

All you need is:

1 large bunch each of spinach, cilantro, dill, green onion
6 eggs
50-70 g ghee or butter
handful of walnuts
Salt pepper

Katyk (matsoni, kefir, yogurt)

Everything is very simple. Wash the greens well. I stand the greens for several hours in a large bowl of cold water, all the dirt and sand go into the water. And then I wash the greens in several waters.

Greens are finely chopped, but without fanaticism)

Add eggs, salt and pepper to taste

and mix well. Grease the baking sheet in which the kyukyu will be baked with oil. Very little. Melt the rest of the butter and pour over the kyukyu.

In an oven preheated to 160-170 degrees, put a baking sheet with this mass. First, on the lower mode of the plate for 15 minutes, then on the upper one also for 15 minutes.

Carefully transfer the finished kyukyu to the dish in which it will be served. We cut it into portioned pieces, like a cake. Sprinkle abundantly on top with finely chopped, necessarily slightly roasted walnuts in advance. Because roasted nuts create a very tasty aroma and crunchiness here.

Hello. Did you miss my lazy recipes? Today I will share with you an authentic recipe from my homeland of Azerbaijan, kyukyu omelette - this is an omelette with greens. I love our national cuisine very much. We always love the familiar, but, as it turned out, what is familiar to us surprises others. Have you seen the video that blew up the Internet? Where Americans try the familiar herring under a fur coat, jelly and other delicacies. Funny.

We, who grew up in the Soviet Union and brought up on the friendship of peoples, often consider dishes of other cuisines as native and familiar. So, for example, in Baku, every housewife knows how to cook borscht, and in Moscow, many cook Uzbek pilaf. By the way, you probably don’t know that we also have pilaf, there are hundreds of varieties of it, and it looks completely different.

The main difference between Azerbaijani pilaf is that rice is cooked and served separately from meat. And the variety of rice is taken so that it does not boil soft, but remains rice to rice. We have pilaf with meat and chicken, with dried fish and lentils, with pumpkin and much more.

This is, for example, the width of pilaf, or sweet pilaf, with sultanas and dried apricots.

And this is plov turshu govurma. We call pilaf rice itself, and what is served with it is govurma, from the Azerbaijani “govurmag” - “stew”, that is, something like stew. In this case, govurma contains lamb, onions, chestnuts and plums. This the most common type of pilaf, which is prepared on special occasions and it is my favorite.

By the way, the dish that will be discussed today can often be served as an addition to pilaf. It's called kukyu(emphasis on the last syllable) is an omelet with greens in Azerbaijani. And to be precise, it is rather greens with scrambled eggs, because there are a lot of greens in it. And pilaf with such an omelette, you guessed it, will be called kukyu pilaf. But an omelette made from greens is a completely independent dish. We often cook it for lunch as a main dish, simply because it is very tasty and satisfying.

In Azerbaijan, this light and quick green omelet is a must-have summer program that no summer can do without.

For the omelet we need:

• greenery: the most varied, the more varied, the better. I had a bunch of dill, parsley, cilantro, green onions and tarragon.
  

  Tarragon, aka tarragon — secret ingredient , which gives amazing taste and aroma to my kyukyu. It is very tasty raw and it never occurred to me that it would be so tasty fried.

• garlic (green or regular) - optional and to taste
• eggs - 6 pcs.
• salt - to taste
• oil - for frying (I have ghee)
• matsoni (yogurt or curdled milk) - for serving

You can add crushed garlic to the sauce if you did not put it in the omelette along with the herbs. And these rhombuses can also be beautifully laid out on a dish and served with pilaf.

I’ll tell you more about pilaf in more detail, but for now, try this little piece of Azerbaijan. Bon appetit!