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Kookoo With Zucchini, Dill, And Raisins

Ready In: 90 Minutes

Prep Time: 90 Minutes

Cook Time: 20 Minutes

Serves 4

Soak the raisins in 1 cup hot water for 1 hour. Put the grated zucchini and 3/4 teaspoon salt into a bowl. Mix well and set aside for half an hour.
After half an hour, take small amounts of the grated zucchini between your two palms and squeeze out as much moisture as possible. Do all the zucchini this way and set aside.
Beat the eggs well in a large bowl. Add 1/4 teaspoon salt, the baking soda, drained raisins, dill, and scallions. Mix. Now add the zucchini and mix it in, making sure that it is not bunched up anywhere but is well distributed.
Heat the butter in a 7-1/2-inch-wide (measured at the bottom), nonstick skillet over a low flame. When hot, pour in the egg-zucchini mixture. Cover, and let the kookoo cook for 15 minutes. It should now be brown at the bottom and slightly crisp at the edges. Now turn the kookoo over. I just slide a plastic spatula under the kookoo, lift it up an inch, tilt the skillet, and turn the kookoo over, using the side of the skillet as an aid. If you are unsure about turning over such a large, thick pie, you can put a plate over your skillet and then flip the skillet over the plate so that the kookoo lands on the plate with its bottom side up. You can then slide the kookoo back into the skillet.
Cook the kookoo on the second side, uncovered, also on low heat, for about 5 minutes, or until it develops brown spots. Put the pielike kookoo on a plate, with its brown side down. Now cut it, just like a pie, into wedges. Serve hot, warm, or cool.