Kookoo Gooshti; Minced Meat Frittata

by Marjan

One of my very favorite, easy to make, Persian recipes is Kookoo Gooshti served with basmati rice, otherwise best described as minced meat frittata.  In past articles, I shared with you my family's recipes for two vegetarian frittatas/pancakes; one of which is made with herbs, kookoo sabzi and the other with potatoes, kookoo sibzamini. As a child my mother would serve kookoo gooshti especially for me; a hearty meat frittata dish which transformed an ordinary day into a special occasion. This recipe has great sentimental value for me, because it is one passed down from my great grandmother and now shared with you. As you well know by now, I'm a carnivore! Therefore, minced meat together with eggs is a double serving of protein sure to make any Paleo dieter happy.  Tangy, yet rich in taste, accented with saffron and turmeric, each bite should be savored reminiscent of eastern flavors.
Served along with either rice or bread, accompanied with fresh herbs or Shirazi salad, Kookoo Gooshti is easy to make and enjoyed equally later as left overs. I hope you give my great grandmother's recipe a try.  Minced beef or lamb sautéed with onions, tomatoes, turmeric, and saffron creates a tangy delicious, rich bite elevated with creamy egg soufflé on top. Share with us some of your favorite family recipes.

Ingredients
Serves 6-8
1 1/2 lb. minced beef, lamb, or ground beef, lamb
3 tablespoons tomato paste
1 onion shredded; dispose of excess liquid if any
1/4 teaspoon ground saffron dissolved in 1/4 cup of hot water
1/2 teaspoon turmeric
1/2 teaspoon each salt and pepper
3 large Roma tomatoes sliced into 1/4 inch 
8 large eggs
2 tablespoons butter

In a medium size cast iron skillet or deep dish frying pan with matching lid, melt butter and sauté over medium heat meat along with onion for 10-15 minutes until well cooked and browned. Season with turmeric, salt, pepper and add tomato paste. Stir together all ingredients until well blended and continue to cook for another 4-5 minutes. Add dissolved saffron and cook for an additional minute. With a slotted spatula, remove all the meat mixture and transfer onto large dish/bowl. In the same pan, place tomato slice and fry one side for 2-3 minutes until slightly browned.  Flip slices over to brown on other side.  Meanwhile, in a bowl, whip eggs with 1/4 teaspoon salt and pepper until light froth forms. 
Return cooked meat to frying pan on top of tomatoes, evenly covering entire tomato slices. Over low heat, pour whipped eggs over meat mixture to cover entire surface. Place lid on top and cook for 15-25 minutes until eggs are thoroughly cooked. Using a wide, sharp spatula cut through frittata as you would pie.  Serve along with rice or bread.  Salad, fresh herbs, or  salsa  are great condiments to this rich, delicious kookoo.

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