In Azerbaijan, kükü (read: kyukyu) is the general name given to dishes in which main ingredients – vegetables, herbs, meat, or fish – are bound with eggs, then browned on both sides on a stovetop. It is not to be confused with an omlette as the featured ingredients in a kükü are used in far greater amounts than eggs. By its appearance and texture, kükü can be likened to a Persian kookoo, Middle Eastern eggah, Spanish tortilla or Italian frittata.
Simplicity in itself, goyerti küküsü or fresh herb kükü is by far the most popular and the most frequently made kükü of all in the versatile kükü repertoir. In this light summer dish, fresh herbs are mixed with eggs, then the mixture is leveled in a frying pan and cooked on both sides to yield a tender flavorful interior laced with a golden surface.
If you wish, add some fresh mint to the kükü, and if in season, fresh green garlic (green parts only) as well, decreasing the amount of other herbs accordingly. Sometimes, spinach is added too. Herb-laden tender kükü wedges can be served cold or at room temperature as an appetizer or immediately as a light standalone dish with bread or as a side dish to rice pilaf. And don’t forget a dollop of thick, creamy garlicky yogurt sauce on top, for that extra touch of authenticity.