Today’s post features the third recipe for “Squash Week” here on My Persian Kitchen. I got the idea for this recipe because I was left with plenty of squash flesh, or pulp, or whatever else you want to call it from the Stuffed Squash and Vegetarian Stuffed Squash recipes that I made.
I have professed my love for Kuku on this blog before when I made Lima Bean and Dill Kuku. While it is such a delicious dish, I still have trouble making it come out nice and pretty. Even though esthetically the end results don’t necessarily look good, it tasted delicious. I swear. Anyway, what I am trying to say here, is that when cooking you will not always experience triumphs. The important thing is figure out where things went wrong and try again. I know where I somewhat went wrong with this one and I will let the cat out of the bag further down in the post.
So here is what I have in mind in case anyone is interested in playing…a little contest…
Make this recipe and email me a picture of the end result…let’s see how you do with it! Contest is open to anyone who wants to participate. Pictures must be sent on or before October 10, 2009. I will publish the pictures for everyone to see in a later post.
1 large onion, diced
4 cloves of garlic, minced
4 squashes (or flesh of 5)
1/2 tsp baking powder*
2 tbsp butter
salt & pepper
Sauté onion and garlic until nice and golden.
Rough chop Squash. If using whole squash, you can either grate or small dice.
Add squash to onion and garlic. Season with salt and cook for about 15-20 minutes.
In the mean time beat eggs with baking powder. Season with salt and pepper.
Once squash is done try your best to drain juices before adding to eggs. I used a strainer. BUT next time I make this Kuku I am going to use a cheese cloth to squeeze out all the juices. (cat is out of the bag!!!)
Add butter to a non-stick pan, place egg mixture and cover. Cook kuku on medium low until eggs are firm and cooked. Once you see it firm up then carefully flip it over. And that little task my friends is the first hurdle to over come.
It is your turn now! I look forward to receiving your pictures. My email address can be found under the Contact tab.
* Those following a Gluten Free diet, use Gluten Free baking powder