SaedNews: Today, we aim to teach you how to prepare Shank Kuku, a type of spring dish that is both simple and traditional, with an amazing taste.
According to the SaedNews Cooking Service, Shank Kuku, also known as Yelmeh Kuku in Azerbaijani, is one of the most delicious types of Kuku for the spring season, perfect for lunch or dinner. It is a traditional and local dish from the province of Kohgiluyeh and Boyer-Ahmad, as well as some regions of Lorestan and Western Azerbaijan in Iran. This dish is made using the wild herb 'Shank' (or 'Yelmeh'), which usually grows in the spring in the mountains and plains of the western and southern regions of the country. The Shank Kuku has a unique, spicy flavor and is packed with medicinal properties.
Ingredients:
1 cup chopped Shank herb
1/4 cup chopped wild onions or scallions
Salt, black pepper, turmeric, and cumin to taste
3 eggs
2 tablespoons chickpea flour or white flour
Sufficient oil
1 cup of dried barberries and walnuts (optional)
Preparation: To prepare this spring Kuku, combine the chopped Shank and wild onions with the beaten eggs, adding salt, black pepper, cumin, turmeric, and chickpea flour, then mix well. If desired, you can add half a cup of dried barberries and chopped walnuts to the mixture. Heat some oil in a non-stick pan. Once the oil is hot, pour the Kuku mixture into the pan and spread it evenly with the back of a spoon. Let one side of the Kuku become golden, then flip it to cook the other side thoroughly. You can serve this Kuku with pickles, tomatoes, or seasoned yogurt and cucumber for extra flavor.
You can also use dried Shank instead of fresh. However, we recommend that you take advantage of the spring season when this herb is abundant, freeze it, and use it later to make Kuku during other seasons."**
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