how to make a vegetarian potato kookoo (or kuku) in a few (rather) easy steps:
you know those days when you suddenly have to come up with a quick meal for unexpected company? i had one of those last sunday when i had about an hour to make a respectable (as in deliciously worthy of the company) lunch for about eight (dear) people. it was a beautiful warm and sunny day, and we were going to eat outside. without time for food shopping, i had to make do with what i had, which on this day consisted of the good old standbys: potatoes, dry pasta, tomatoes, and eggs. i was also happy to find a nice looking cauliflower and some flat leaf parsley in the refrigerator. it was a decent start. while the potatoes were boiling (and cauliflower steaming) for the kookoo ( also see herb kookoo & chicken kookoo), i started on a quick tomato sauce to go over the penne pasta. as you can imagine, we were also in need of something raw and fresh (and not so starchy): it would be a tomato salad with feta cheese and fresh oregano-we were in business! you’d never know the meal wasn’t pre-planned, would you? this is how the beautiful kookoo came about:
potato kookoo ingredients for 6-8
- 3 medium potatoes, boiled until tender, peeled, and cubed
- 4 organic eggs
- 1/2 of a cauliflower, steamed and cut into small pieces
- sea salt & pepper to taste
- 1 tsp turmeric
- 3-4 tbs cooking oil
- small bunch flat leaf parsley, finely chopped
- 4-5 scallions (green onions) thinly sliced
- 1/2 to 1 tsp cayenne pepper (optional for spicy)
- 2-3 tbs organic ww flour
- combine all the ingredients (minus the oil) in a bowl and mix well. heat the oil in a deep (not so deep, but with an edge that comes up about 2 inches) skillet (frying pan) and pour in the mixture with a spatula. press it down lightly until evenly distributed.
- after about 4-5 minutes reduce the heat to medium/low, cover the skillet (partially, allowing the steam to escape), and let the kookoo (or pie) cook on one side for about 10-15 minutes or slightly more.
- when the edges start looking cooked and turn light brown, it is time to flip the kookoo over. carefully separate the edges from the skillet with the spatula.
- place a round plate slightly larger than the size of the top of the skillet over the skillet and carefully flip over so the kookoo lands cooked side up on the plate (or platter).
- very carefully slide the kookoo (uncooked side down) back into the skillet. cook for an additional 15-20 minutes before flipping it back onto the platter for serving.
- serve with yogurt on the side. may be served at room temperature.
for tomato salad: sliced ripe red & yellow tomatoes, cubed french feta cheese, fresh oregano, a squeeze of fresh lemon juice, extra virgin olive oil, sea salt & pepper, turkish chili flakes. combine right before serving.