3ejet Koussa literally translates to Zucchini Omelettes or Fritters. It’s a simple dish, made with the leftover zucchini cores from another dish, Koussa Mehchi (Stuffed Zucchini).
I love the simplicity and ingenuity that goes into using every part of an ingredient, so that nothing gets thrown away.

3ejet Koussa

  • Servings: 3-4
  • Difficulty: easy
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  • Zucchini pulp
  • A small bunch of parsley and mint (or any other herbs that you might have on hand).
  • 1 small onion
  • 4 eggs
  • 2 tablespoons of flour
  • Frying oil
  • Salt to taste


  1. Cut the Zucchini pulp into 1-2 cm chunks
  2. Chop the parsley, mint and onion. You can also add a bit of minced garlic if you like.
  3. Mix them in a bowl with the 2 tablespoons of flour and 4 eggs. Don’t forget to salt them.
  4. Heat the frying oil, and ladle the batter into the hot oil. You can experiment with the size and thickness of the omelettes. Personally I like them thin and small.
  5. Wait for the omelette to cook on one side, then flip over.
  6. Dry on a kitchen towel before eating.
  7. You can eat them plain, with yogurt, or wrapped in pita bread as a sandwich.

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