Lamb kuku (Kuku-ye gusht) from Food of Life, Fourth Edition (25th Anniversary): Ancient Persian and Modern Iranian Cooking and Ceremonies (page 152) by Najmieh Batmanglij

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Part of the suggested Summer Menu on P615. Can substitute ground beef, chicken or fish for ground lamb.

  • L.Nightshade on October 29, 2018

    We bought a too-big leg of lamb, so ground up a pound of it for kuku. The recipe starts with a sauté of lamb, onions and peppers in ghee. I did the lamb separately, then added it back into the onion mixture, instead of sautéing everything together, just to ensure the timing was right. Also, I added a small amount of fresh chiles to the called-for chile flakes. Parsley, chives, and lime juice are added, along with cumin. The eggs are mixed with cinnamon and curry powder. The instructions here say to add baking powder, which is not listed in the ingredients, and I neglected to add it. Didn’t seem to matter, but will try it next time. The lamb mix and the egg mix are stirred with breadcrumbs (I used Udi’s gluten-free bread). It baked for 50 minutes. This was absolutely delicious! Perfect level of spice, perfect cooking time. Happy to have leftovers, and looking forward to making another one someday.

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