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Kuku: Middle Eastern Omelet

Sometimes trolling can lead to great things. The Washington Post published a great article featuring recipes for Ramadan. My friend was good natured trolling the comments section by saying that he used to love Ramadan Noodles in college. Then I shared some Ramadan Noodle recipes, and people thought we were quite the comedy duo. After that, I read the article, and the recipes were sound. There was something called Kuku, and it seemed like an Arabic Frittata (or maybe a frittata is an Italian kuku), and I was sold. Enough talking, let’s cook. 


2 T butter

6 eggs, beaten

1 T flour

½ t salt

½ t pepper

½ t cumin

½ t turmeric

½ t paprika

½ t baking powder

1 bunch scallions, chopped

2 carrots, grated

1 bunch dill, fronds chopped

1 C hummus (or 1 mashed avocado)


  1. Place a baking dish and the butter in the oven. Preheat it to 300F, and swish the melted butter around, covering the baking dish.

  2. In a large bowl, combine the eggs, spices, scallions, carrots, and dill. Stir to combine.

  3. Transfer the egg mixture to the baking dish and bake for 30 minutes. 

  4. Slice it up and serve with a scoop of hummus. Or let it sit and serve at room temp. Serve it cold with some good bread and make a sandwich. 

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© 2018 Eddie McNamara