Caspian Fresh Herb Kuku Rolled in Lavash Bread

Preparation info
  • Makes


    bite-sized rolls
    • Difficulty


    • Ready in

      1 hr

Appears in
Silk Road Cooking: A Vegetarian Journey

By Najmieh Batmanglij

Published 2000

  • About

This fresh herb kuku is traditionally Iranian but popular from Erzurum in Turkey to Samarkand in Uzbekistan. In Iran it is eaten on New Year’s Day (the festival of Nowruz, at the spring equinox): The green of the herbs symbolizes rebirth, while the eggs represent fertility and happiness for the year to come. Here, I have cut the kuku and rolled individual pieces in lavash bread tied with a long strand of chive to make it a finger food. You can, however, serve it as you please.