Title: Kuku Gusht (Ground Meat Omelet)
Categories: Cheese Meat Israel Jewish Persian
Yield: 6 Servings

2	tb	Corn oil
2	md	(1 cup) onion, chopped
1	lb	Ground lamb or ground beef
1/2	ts	Salt, or to taste
1/4	ts	Pepper
1/4	ts	Baking soda
6		Eggs, beaten
VARIATION
1	md	Potato, cook in it jacket until soft
1	md	Carrot, cook whole til soft
ANOTHER VERSION
3/4	lb	Ground lamb or beef
4		Eggs, beaten
1	lg	(1 cup) onion, grated
1	ts	Salt
1/4	ts	Pepper
1	ts	Paprika
1/4	ts	Ground cuminseed
1/4	ts	Ground cardamom
2	tb	Corn oil
1/8	ts	Ground turmeric

The Persians kuku, made w/meat, eggs, vegetables, herbs & other seasonings, comes in many variations & guises & is an ideal dish for the American kitchen. Easy to prepare for small lunches or as an adjunct to a dinner menu, meat kuku is an omelet or, if you wish, as a patty.

1. Heat oil, less 2 teaspoons, in a skillet. Add onions and stir-fry over low heat for 3 mins, or until golden. Cool somewhat and add them to meat w/salt, pepper, & baking soda in a mixing bowl. Add eggs & mix briskly.

2. Pour half of mixture into a 10-inch skillet, cover, & fry over low heat for 5 mins. Turn omelet over, slip remaining 2 ts oil into pan, & slide omelet into oil. Cover and fry for 3 mins more. Prepare another omelet w/balance of egg & meat mixture. Serve warm, sliced like a pie. Serves 6.

VARIATION: A potato & carrot can be added to meat omelet to give it more substance, as follows: 1. Peel potato & grated it on metal grater. Grate carrot. Mix them w/meat & eggs of Kuku Gusht & prepare 2 omelets. You may have to increase amount of oil by 1 tb to brown both omelets on both sides.

ANOTHER VERSION: Techniques & ingreds differ from one family to another when preparing one's favorite kuku. Here is another version of the ground meat omelet w/additional spices & more onions.

1. Mix meat, eggs, onion, 3/4 ts salt, pepper, paprika, cuminseed & cardamom together. Heat 1 tb oil in skillet, add 1/4 ts salt & turmeric, & shake pan briskly to mix. Pour in omelet mixture, cover pan, and brown over moderate heat for 5 mins. 2. Turn omelet over, add remaining 1 tb oil to skillet, & slide omelet into oil. Brown other side, covered, for 3 mins more. Serve warm. Serves 4 to 6.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

previous

next