Title: Kuku Kadoo (Zucchini Omelet)
Categories: Cheese Israel Jewish Persian
Yield: 4 Servings

2	tb	Corn oil
2	md	(1 cup) onions, chopped
1/2	ts	Salt, or to taste
1/8	ts	Pepper
1/2	ts	Curry powder
1/4	ts	Baking soda
1	sm	Potato, cooked in its jacket & peeled
1/2	lb	Zucchini, grated
4		Eggs, beaten

The ubiquitous zucchini provides one of most flavorful omelets in color & color.

1. Heat oil, reserving 1 ts, in skillet, stir-fry onions over low heat for 3 mins, or until golden. Set aside. 2. Put salt, pepper, curry powder, baking soda, potato, and zucchini into a bowl & mix well. Add fried onions & eggs and mix briskly. Turn mixture into skillet, cover, & fry over low heat for 5 mins. Turn omelet over & slip reserved 1 ts oil into skillet, & slide in omelet. Cover & fry for 3 mins more. Serve warm, sliced like pie.

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