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.
- 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
- Cut the Zucchini pulp into 1-2 cm chunks
- Chop the parsley, mint and onion. You can also add a bit of minced garlic if you like.
- Mix them in a bowl with the 2 tablespoons of flour and 4 eggs. Don’t forget to salt them.
- 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.
- Wait for the omelette to cook on one side, then flip over.
- Dry on a kitchen towel before eating.
- You can eat them plain, with yogurt, or wrapped in pita bread as a sandwich.