🇱🇧 Lebanon
Mfaraket Kousa
Born 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.
🔪 Prep: 10 min🔥 Cook: 15 min📈 Difficulty: Easy
Cooking for
3 people
✨ What makes it special
The zucchini is browned until sweet and jammy before the eggs go in; dried mint on top is non-negotiable.
Ingredients
- 500 gzucchini (or stuffing-day pulp), diced
- 1 large onion, sliced
- 4 eggs
- 4 tbspolive oil
- 1 tspdried mint
- to tastesalt and black pepper
Method
- 1
Soften the onion in olive oil until golden and sweet.
- 2
Add the zucchini and fry until it collapses and browns at the edges.
- 3
Break the eggs in and fold gently — mfaraka means crumbled, not beaten smooth.
- 4
Season, dust with dried mint, and serve warm with bread — it is just as good cold at lunch.
🍽 On your table
How this dish looks served for 3