In fact, it's not really an omelette. It's greens with eggs. Because there are more greens in the dish than eggs. In general, kyukyu is made with different products, including potatoes, eggplants and even mushrooms. But we will take the most common and simplest recipe - kyukyu with herbs.
We will need (for 1-2 servings):
Greens - 1 bunch
Eggs - 2 pcs.
Vegetable oil -1 tbsp. spoon
Salt and pepper to taste
Any greens - parsley, dill, spinach, cilantro, basil, celery leaves, green onions, garlic, leaves of various wild onions and garlic. In various proportions. What you have, put it in. I made it with parsley and dill and it turned out great.
Vegetable oil is also whatever you usually use for frying. You can replace it with butter or melted butter.
For such a small portion, it is advisable to use a frying pan with a diameter of 18 cm.
If you fry in pans of a more common diameter, 22-24-26 cm, it is better to double the amount of ingredients. So that the omelette does not turn out too thin.
Preparation:
We usually cut the greens as if for a salad. Can be done with petioles. Put it in a cup. Break the eggs on top.
Salt and pepper. Stir well with a fork. There is no need to beat the eggs first, as I advise in some recipes. With the help of chopped greens, the egg mixture will quickly and easily become airy.
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 omelette using a spatula. This is easy to do. Lightly fry the top side. Literally a minute or two. And put it on a plate.
Frying the top part is done for a more beautiful appearance. If you don’t have time to fuss, just keep the dish on the stove with the lid closed for a couple more minutes. That's it, the kyukyu is ready, you can eat it.
Traditionally, this dish is served with a simple sauce made from a not very liquid fermented milk product (katyka, matsoni, yogurt or kefir), chopped garlic and salt. The most common one in our country is kefir. We will make a dressing from it. Rub one clove of garlic into 100 ml of kefir and add a pinch of salt.
Stir well. And let's pour the omelette. This will be a real kyukyu with herbs and matsoni dressing (well, kind of matsoni).
And, of course, you can eat kyukyu without fermented milk dressing.
The taste of this dish is pleasant and well balanced. Neither the eggs nor the greens stand out, blending harmoniously. The structure is airy, the shape is stable. It's easy and quick to prepare. In general, an excellent dish, both for breakfast and for a friendly feast, as an addition, for example, to pilaf or kebabs.
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 came from the clucking of a chicken. Animal voices are pronounced differently in different languages. If we had come up with this dish, it would have been called ko-ko.
Cilantro can be replaced with parsley or green basil.
You can add 1 tbsp to the yolk mass. 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 Azerbaijani kyukyu? If you are pretty tired of classic egg dishes, then you will definitely like kyukyu.
The dish does not require much expenditure, it does not contain exotic products and it is prepared quite quickly. The recipe can be varied and added fried eggplants, bell peppers, sour cream or natural low-fat yogurt. The classic recipe uses ghee or lamb fat as a sauce, but it is better to replace it with melted butter. If there are men in the family, then you can add fried minced meat or fried chicken breast to kyukyu, so the dish will become nutritious.
The dish is baked in the oven and you don’t need to be at the stove once again. It should be noted that the dish is prepared in 15 minutes and you should not open the oven during this time, you may not get what you expected, the kyukyu will be low and the dish will not gain fluffiness.
It is best to serve the 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 and khash soups contain several types of meat. A very tasty first course is shurpa. It can be prepared using the recipe - http://www.koptim-sami.ru/shurpa.php.
Georgia, Azerbaijan, and Dagestan use large amounts of cilantro in their dishes. This product has a rather specific taste, and not everyone likes it. In this case, you can replace these greens with basil, parsley, or any other to your taste.
The best form for baking is cast iron frying pans. They have a thick bottom, which protects the dish from burning. An equally interesting idea for a hearty breakfast would be or. Diversify your breakfasts and serve your family a familiar dish in a new presentation and a new design.
We are used to the French omelet, soft-boiled eggs, or fried eggs. The Caucasus has its own way of preparing eggs. This traditional dish is called kyukyu. This is an omelette that is baked in the oven. Classic kyukyu is prepared with herbs and topped with melted butter when serving.
Kyukyu recipe
To prepare you will need (based on 3 servings):
- 6 chicken eggs;
- ½ bunch cilantro;
- ½ bunch dill;
- ½ bunch sorrel;
- ½ bunch spinach;
- ½ bunch green onions;
- 3 small tomatoes;
- 50 grams butter;
- 1 tbsp. l. vegetable oil;
- salt taste.
Preparation:
- Break the eggs, separating the whites from the yolks.
- In a separate bowl, beat the whites until stiff peaks form into a strong, airy mass.
- Beat the yolks separately.
- Rinse all greens and tomatoes.
- Coarsely chop the greens and mix with the yolks.
- Grease a baking dish with vegetable oil and place the yolk mixture with herbs on the bottom.
- Cut the tomatoes into slices and place on the yolk mixture.
- Carefully place the egg whites on top and distribute throughout the pan.
- Bake in the oven at 180°C for about 15 minutes.
- Melt the butter.
- Cut the finished kyukyu into portions and pour in butter.
Breakfast is ready.
Total cooking time: 30 minutes
A traditional dish Azerbaijan
Hi all. Do you miss my lazy recipes? Today I will share with you an authentic recipe from my homeland Azerbaijan, kyukyu omelette - it is an omelette with herbs. I really love our national cuisine. We always love the familiar, but, as it turns out, what is familiar to us surprises others. Have you seen the video that blew up the Internet? Where Americans try the familiar herring under a fur coat, jellied meat and other delicacies. Funny...
We, who grew up in the Soviet Union and were brought up on the friendship of peoples, often consider dishes from other cuisines to be native and familiar. For example, in Baku every housewife knows how to cook borscht, and in Moscow many people cook Uzbek pilaf. By the way, you probably don’t know that we also have pilaf, there are hundreds of varieties of it, and it looks completely different.
The main difference between Azerbaijani pilaf is that rice is cooked and served separately from meat. And the type of rice they take is such that it does not boil over, but remains grain by grain. We have pilaf with meat and chicken, with dried fish and lentils, with pumpkin and much more.
This is, for example, shirin pilaf, or sweet pilaf, with sultanas and dried apricots.
And this is pilaf turshu govurma. We call the rice itself pilaf, and what is served with it is govurma, from the Azerbaijani “govurmag” - “to stew”, that is, something like a stew. In this case, the govurma contains lamb, onions, chestnuts and plums. This is the most common type of pilaf, prepared on special occasions, and it is my favorite. 
By the way, the dish that will be discussed today can often be served as an addition to pilaf. It's called kyukyu(emphasis on the last syllable) is an Azerbaijani omelette with herbs. To be precise, it’s more like greens with an omelette, because there’s a lot of greens in it. And pilaf with such an omelette, as you guessed, will be called kyukyu pilaf. But a green omelette is a completely independent dish. We often cook it for lunch as a main course, simply because it is very tasty and filling.
In Azerbaijan, this light and quick green omelet is a must-have summer program, without which not a single summer can be completed.
For the omelet we need:
- greenery: the most diverse, the more diverse, the better. I had a bunch of dill, parsley, cilantro, green onions and tarragon.
Tarragon, aka tarragon — secret ingredient , giving amazing taste and aroma to my kyukyu. It is very tasty raw and it never occurred to me that it would be so tasty fried.
- garlic (green or regular) - optional and to taste
- eggs - 6 pcs.
- salt - to taste
- oil - for frying (I used ghee)
- matsoni (yogurt or curdled milk) - for serving
You can add crushed garlic to the sauce if you did not put it in the omelet along with the herbs. And these diamonds can also be beautifully placed on a dish and served with pilaf.
I’ll tell you more about pilaf later, but for now try this little piece of Azerbaijan. Bon appetit!
The French invented the omelet, the British invented bacon and eggs, and the Germans love to enjoy soft-boiled eggs for breakfast.
But residents of the Caucasian countries - Azerbaijan, Armenia, Dagestan and others prepare a traditional dish for breakfast called kyukyu. It is customary to bake it in the oven, adding a lot of cilantro and lamb fat.
Classic Kyukyu
Of course, residents of Slavic and other countries slightly modified the recipe in accordance with their traditions and preferences. Not everyone has the opportunity to use lamb fat, and not everyone likes it, especially those who follow a healthy diet.
Cilantro is also a rather specific herb, so to speak, not for everyone. Therefore, the kyukyu dish today has a lot of variations, and it’s up to you to decide which one you prefer.
In this kyukyu recipe, lamb fat is replaced with butter, but this does not make the dish any less tasty.
What you will need:
- eggs in the amount of 6 pieces;
- a lot of greens - dill, sorrel, spinach, basil, green onions, etc.;
- 3 medium-sized tomatoes;
- a piece measuring 50 g;
- a spoonful of vegetable oil and salt to taste.
Cooking steps:
- Separate the white component of the eggs from the yolk and beat the first into a strong airy mass using a mixer.
- Separately, beat the yolks and mix them with finely chopped herbs.
- Place the yolk mixture on the bottom of a baking dish greased with vegetable oil, and cover it with tomato slices on top.
- The final step is to lay out the egg whites and place the baking sheet in the oven, preheated to 180 C for 15 minutes.
- Afterwards, the kyukyu should be divided into portions and poured with melted butter and cream.
Green kyukyu
To prepare this green kyukyu recipe, natural yogurt is added. In the absence of one, you can use thick sour cream or matsoni.
What you will need to get the kyukyu omelette:
- eggs in the amount of 4 pieces;
- rice cereal 100 g in size;
- favorite greens and green onions;
- natural yogurt 150 g;
- a piece of butter with cream measuring 50 g;
- salt.
Cooking steps:
- Rinse the cereal thoroughly and cook until tender.
- Separate the yolk mass from the protein mass and add yogurt and rice to the first.
- Use gentle movements to achieve uniform consistency.
- Pour the mixture into a pre-greased pan and place in the oven to bake.
- In the meantime, wash and chop the greens. Beat the whites well with a mixer.
- Mix the protein air mass with salt and herbs.
- As soon as the surface of the baked goods is covered with a thick crust, you can remove and place the protein mixture on top. Place back in the oven.
- After 20 minutes, remove, cut into pieces and serve, after pouring melted butter and cream.
Absentee guest of our site is Sevda Gasymova. Here is her recipe for preparing a tasty, healthy and very simple dish - kyukyu.
This is the simple, even funny name for a simple, but so popular dish in Azerbaijan - “KYUKYU”.
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 present to your attention the simplest option - kyukyu with greens.
I would like to note that the quantity of this or that greenery may vary. It depends on your taste preferences and what you have in your refrigerator. This appetizer is served both hot and cold.
All you need is:
1 large bunch each of spinach, cilantro, dill, green onions
6 eggs
50-70 g ghee or butter
Handful of walnuts
Salt pepper
Katyk (matsoni, kefir, yogurt)
Everything is very simple. Rinse the greens thoroughly. I soak 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.
The greens are finely chopped, but without fanaticism)
Add eggs, salt and pepper to taste
and mix well. Grease the baking tray in which the kyukyu will be baked. Very little. Melt the rest of the butter and pour the kyukyu on top.
Place a baking sheet with this mixture in an oven preheated to 160-170 degrees. First, on the lower mode of the stove for 15 minutes, then on the upper mode for 15 minutes.
Carefully transfer the finished kyukyu to the dish in which it will be served. Cut it into portions, like a cake. Sprinkle generously on top with finely chopped walnuts, which must be lightly fried in advance. Because roasted nuts create a very tasty aroma and crunchiness here.
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