Kyukyu with Herbs
A tender Azerbaijani kyukyu packed with plenty of fresh herbs, fried to a golden crust and juicy inside.
Ingredients
- eggs5 pcs
- green onion25 g
- fresh cilantro15 g
- fresh dill10 g
- fresh spinach30 g
- butter30 g
- salt1 to taste
- ground black pepper1 to taste
Instructions
Rinse the scallions, cilantro, dill, and spinach and pat them dry well; finely chop all the greens.
In a large bowl, beat the eggs with salt and black pepper until the yolks and whites are combined. Add the chopped greens and mix thoroughly — there should be more greens than egg mixture.
Melt the butter in a nonstick skillet about 24 cm in diameter over medium heat.
Pour the egg-and-herb mixture into the skillet, spread it into an even layer with a spoon, and cover with a lid. Cook for 5–8 minutes, until the bottom is browned and the eggs are set on top.
Carefully cut the kyukyu into 4 pieces. Flip each piece with a spatula and fry for another 2–3 minutes until golden on the other side.
Transfer the kyukyu to a plate, cut into diamond shapes, and serve hot, warm, or at room temperature.
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