Mfaraket Kousa — country by country
Zucchini and eggs scrambled soft with sweet onion — what the pulp from stuffing day becomes.
Every country brings its own touch. Here's how they differ.
🇱🇧 Lebanon
⏱ 25 minBorn from thrift: the day the house cores kousa for stuffing, the scooped pulp is fried down with onion and eggs so nothing of the vegetable is lost.
✨ What makes it special
The zucchini is browned until sweet and jammy before the eggs go in; dried mint on top is non-negotiable.