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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It's actually not really an omelet. It's green with eggs. Since there are more greens in the dish than eggs. In general, kyukyu is made with different products, and with potatoes, and with eggplants, and even with mushrooms. But we will take the most common and simple recipe - kukyu with herbs.

We will need (for 1-2 servings):

Greens - 1 bunch
Eggs - 2 pcs.
Vegetable oil -1 tbsp. the spoon
Salt and pepper to taste

Any greens - parsley, dill, spinach, cilantro, basil, celery leaves, green onions, garlic greens, leaves of various wild onions and garlics. in various proportions. What you have, put it in. I made with parsley and dill, it turned out great.
Vegetable oil is also any, on which you usually fry. You can replace it with butter or ghee.

For such a small portion, it is advisable to use a frying pan with a diameter of 18 cm.
If you fry in pans with a more common diameter, 22-24-26 cm, it is better to double the amount of ingredients. So that the omelet does not turn out too thin.

Cooking:

We usually cut the greens, as for a salad. Can be combined with petioles. I put it in a cup. Break the eggs on top.

Salt, pepper. Mix well with a fork. Eggs do not need to be pre-beaten, as I advise in some recipes. With the help of chopped greens, the egg mass will easily and quickly become airy.

We heat the oil in a frying pan. Pour out the mixture. Fry over medium heat with the lid closed until the egg mass turns white.

Flip the omelet with a spatula. This is done easily. Slightly fry the side that was the top. Just a minute or two. And put it on a plate.

Roasting the top is done for a prettier look. If there is no time to mess around, just hold the dish on the stove with the lid closed for a couple more minutes. Everything, kukyu is ready, you can eat.

Traditionally, this dish is served with a simple sauce made from a not very liquid fermented milk product (katyk, matsoni, yogurt or kefir), chopped garlic and salt. The most common among us is kefir. From it we will make a dressing. In 100 ml of kefir, rub one clove of garlic, add a pinch of salt.

Let's mix well. And pour an omelet. Here it will be a real kukyu with herbs and matsoni dressing (well, like matsoni).

And, of course, you can eat kyukyu without sour-milk dressing.
The taste of this dish is pleasant, well balanced. Neither eggs nor greens stand out, harmoniously combined. The structure is airy, the shape is stable. Prepares simply and quickly. In general, an excellent dish, both for breakfast and for a friendly feast, as an addition, for example, to pilaf or barbecue.

Traditionally, kyukyu is prepared in the east, but not where the sun rises, but where "the east is a delicate matter." And the name of the dish most likely comes from the clucking of a chicken. Animal voices are pronounced differently in different languages. Come up with this dish with us, it would be called ko-ko.

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 mutton 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 onion;
• 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

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.