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Ejjeh Kousa (Lebanese Zucchini Herb Omelettes)

These simple, delicious omelettes are a great way to use kousa cores, or leftover zucchini.
Prep Time10 mins
Cook Time20 mins
Course: Appetizer, Breakfast, Mezze, Side Dish
Cuisine: Egyptian, Lebanese, Levantine, Mediterranean, Middle Eastern, Palestinian, Syrian
Keyword: ajjee, courgette, eggplant, eggs, ejjeh, herbs, ijjeh, kousa, omelette, omelettes, zucchini
Servings: 24 ejjeh
Author: The Elegant Economist


  • 4 large eggs
  • 1 whole garlic clove, crushed (or 2 tsp toum)
  • ½ tsp baharat (Lebanese seven spice)
  • 1 tsp fine sea salt
  • ¼ cup all purpose flour
  • ¼ tsp baking powder
  • ¼ cup fresh parsley, coarsely chopped (small handful) plus more for garnish, if desired
  • 4 stems fresh mint, coarsley chopped
  • cups kousa cores or grated zucchini / courgette (220g)
  • ½ small onion, finely chopped
  • ¼ tsp Aleppo pepper (optional)
  • ¼ cup olive oil, for frying


  • In a medium bowl, add eggs, garlic (or toum), baharat, salt, flour, and baking powder. Stir thoroughly to combine.
  • Drain your kousa or zucchini by placing into a cheesecloth bag and pressing all of the water out. Put the drained kousa, parsley, mint, and onion in to the bowl. Add Aleppo pepper if using. Stir thoroughly again to combine the egg with the other ingredients.
  • In a frying pan over medium heat, add a generous amount of olive oil to fully coat the bottom. Once it is hot, pour a heaping tablespoon of batter for each ejjeh. Fry 1½-2 minutes each side, until golden brown. Cool on a paper towel lined plate.
  • Serve at room temperature with laban (yogurt), fresh tomatoes, and bread.