‘Ijjat Kousa – Syrian Omelette

posted on: Jun 16, 2026

By: Habeeb Salloum/Arab America Contributing Writer

I like to think of my generation as the ‘no waste makes great taste’.  There is nothing more satisfying than not only using an ingredient for a certain dish, but using what was not used of it for another.  Such is the case when coring zucchini or squash – while the outer part is stuffed, the pulp can be set aside to make ‘ijjat kousa.

            ’Ijja should be flat and thin – a small frying pan for one, a larger one for two.

Makes 4 to 6 servings

1/2 cup finely chopped parsley

1/3 cup finely chopped sweet onion

1/2 cup finely chopped zucchini pulp

2 tbsp finely chopped green onion

1/4 tsp salt

1/4 tsp black pepper

1/4 tsp sumac

1/4 tsp cumin

3/4 tbsp flour

7 eggs

Vegetable oil for frying

In a bowl, combine all ingredients except eggs and oil. Break eggs over the contents of the bowl and with a fork mix well.

In a small frying pan on medium, heat 1 tbsp oil and add a ladleful of egg mixture into the pan. Move pan in a circular motion to evenly spread the mixture. Cook on one side for 1 or 2 minutes then carefully flip and cook other side for 1 minute. Remove from pan and continue making omelettes with the rest of the mixture, adding more oil to the pan as needed.

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