Kükü – Traditional Herb Omelette

See below for recipe

Kükü is a traditional Azerbaijani herb omelette that reflects the deep connection between local cuisine and seasonal agriculture. The dish is prepared with a large amount of fresh herbs such as dill, coriander, spinach, sorrel and green onions, combined with eggs and lightly cooked to preserve natural flavours.

Sustainable & Zero Waste

• The dish utilizes whole herbs including stems and leaves, reducing kitchen waste.
• It is based on seasonal, locally sourced greens, minimizing food transportation and environmental impact.
• Eggs provide a natural, low-processed protein source with minimal packaging and processing.
• The recipe allows chefs to use leftover herbs or imperfect vegetables, giving them a second life in the kitchen.

This dish demonstrates how traditional Azerbaijani cooking practices naturally align with modern sustainable gastronomy principles.

Traditional Herb Omelette – Recipe

RECIPE Adapted by ORXAN MUXTAROV

Yields 4 servings

Instructions

1. Thoroughly wash all herbs under cold running water and drain well.
2. Finely chop the spinach, dill, coriander, green onions and garlic greens, including the tender stems to maximize flavour and reduce waste.
3. In a mixing bowl lightly whisk the eggs with salt, black pepper until evenly combined.
4. Add the chopped herbs to the egg mixture and mix gently to obtain a uniform herb-rich batter.
5. Heat clarified butter or oil in a non-stick frying pan over medium heat.
6. Pour the mixture into the pan and cook slowly until the base is set and lightly golden.
7. Transfer the pan to a preheated oven at 180°C and cook for 8–10 minutes, or carefully turn the kükü to cook the second side.
8. Allow to rest for several minutes before slicing.

Serving Suggestion

Serve warm or at room temperature, cut into wedges and accompanied by natural yogurt.

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