Kuku Shirin Sweet food for vegetarians
Time To Read: 6 Minutes
Kuku is one of the most beloved foods among Persians, but sweet kuku was first made in Qazvin, north of Iran, whose people are so addicted to sweet flavors that they even prefer sweet main course. Kuku Shirin can be served as a dessert, but locals prefer it with Shirin Polo (sweet rice); and if you like sweet food, trust me on this one and give it a chance.
For the Kuku (also kookoo)
- 4 poached and peeled potatoes
- 4 eggs
- Yogurt 1 cup
- Baking powder ½ teaspoon
- Salt half a pinch
For the syrup
- Water 1 cup
- Sugar 2 cups
- infused saffron 2 tablespoons
- Cardamom powder 1 teaspoon
- Rose water 1/3 cup
- Rub the potatoes with a dish brush to wash away all the dirt. Place them in a pot filled with freshwater and a little salt over high heat. After it boiled, reduce the heat to medium and cover the pot with a lid. After 20 minutes poke one of the potatoes with a fork (or a metal skewer); if the fork slides into the center with no resistance and slides out just as easily, drain and peel. Use a fork to lift potatoes in order not to burn your fingers while peeling. Crack the eggs in a bowl and stir with a whisk. Then mash the potatoes add eggs, yogurt, baking powder, and salt. Mix until it looks like pancake batter (if it is too runny add more potatoes to make it thicker otherwise add eggs).
- Now let’s make the syrup. Take a medium-size saucepan, add 2 cups of sugar and 1 cup of fresh water. Place over high heat and stir. As soon as it simmered and created a homogenous mixture, reduce the heat, add infused saffron (or only add a pinch of saffron), rose water, and cardamom powder and let it boil for two minutes then turn the heat off.
- Place a large, heavy-bottomed pan over medium flame. Pour enough frying oil, wait one minute so that the oil heats up, then spread one or two inches of the mixture over the bottom of the pan, cover with a lid and let it fry for 10-20 minutes then toss it over on the other side. (Lift a little part of it to make sure it is cooked before tossing over; you can also cut it into pieces if it is hard to toss over as a whole). After both sides turned into a beautiful golden brown color, turn the heat off, cut into pizza-shaped pieces, and pour enough portion of the syrup all over it while it is still hot.
To keep the Kuku fresh, let it cool then put it in a Tupperware in the fridge. it may need more syrup to be used afterward.
Hope you enjoyed my recipe. Click to find more Iranian food on YaldaMedTour-foods.
If you have the same food in your city/country or you know any additional tips, YaldaMedTour would love to read about them. So don’t forget to share.Kuku Shirin - Sweet food for vegetarians Kuku Shirin - Sweet food for vegetarians 2020-07-03 00:55:47 2022-05-09 20:11:54 Kuku is one of the most beloved foods among Persians, but sweet kuku was first made in Qazvin, north of Iran, whose people are so addicted to sweet flavors that they even prefer sweet main course. Kuku Shirin can be served as a dessert, but locals prefer it with Shirin Polo (sweet rice); and if you like sweet food, trust me on this one and give it a chance. Asal Nayebi Author firstname.lastname@example.org /en/user-profile/10233 YaldaMedTour Barajin Salamat Road Qazvin, Qazvin Province, Iran. , email@example.com
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