Feta Koussa

Fritters

Koussa fritters (aka 3ejjeh) is what my mom used to make using the leftover koussa pulp after making stuffed koussa, but I love the fritters so much I’d eat them any day.

Served for breakfast, lunch, or dinner, this recipe is so versatile and pleases all my eaters at home. The trick is to squeeze out the water of the koussa really well!

prep time

30 min
cooking time

20 min
serves

4 people

ingredients

15
Silal Fresh red onion View Product

1
Silal Fresh koussa

0.5 kg
Feta cheese

75 g
Eggs

3
Flour

2 tbsp (25 g)
Fresh dill

1 tbsp
Fresh mint

1 tsp
Parsley

1 tsp
Garlic cloves

2
Lemon

Zest of 1
Salt

0.25 tsp
7 Spices blend

0.75 tsp
Cinnamon

0.25 tsp
Paprika

0.5 tsp
Olive oil

1-2 tsp

STEPS
1

Finely chop the red onion.
2

Discard the tops of the koussa and grate them. Place them inside a thin kitchen towel and squeeze the juices all out really well. When you’re done squeezing, squeeze again for good measure, until no liquids come out
3

In a large bowl, add the onion, the squeezed koussa, the crumbled feta, eggs, flour, chopped herbs, smashed garlic, lemon zest, salt, and spices. Mix them well
4

In a large nonstick pan, heat some olive oil and cook the fritters in batches of three or four, flipping them only once when they become golden on one side.
5

Serve with bread and twist of lemon.

recipe creator

Sandra Boghos
(Sandy’s kitchen)

Sandra is a Lebanese expat who’s been living in Dubai for 8 years. Her passion for food drove her to the kitchen to discover and experiment. She loves incorporating seasonal vegetables into her dishes despite some very picky eaters at home. She also has an uncurable addiction for cookies.

Feta Koussa

Fritters

prep time

30 min

cooking time

20 min

serves

4 people

ingredients

Silal Fresh red onion View Product

Silal Fresh koussa

Feta cheese

Eggs

Flour

Fresh dill

Fresh mint

Parsley

Garlic cloves

Lemon

Salt

7 Spices blend

Cinnamon

Paprika

Olive oil

STEPS

Finely chop the red onion.

Discard the tops of the koussa and grate them. Place them inside a thin kitchen towel and squeeze the juices all out really well. When you’re done squeezing, squeeze again for good measure, until no liquids come out

In a large bowl, add the onion, the squeezed koussa, the crumbled feta, eggs, flour, chopped herbs, smashed garlic, lemon zest, salt, and spices. Mix them well

In a large nonstick pan, heat some olive oil and cook the fritters in batches of three or four, flipping them only once when they become golden on one side.

Serve with bread and twist of lemon.

recipe creator

Sandra Boghos (Sandy’s kitchen)

Also see

Sandra Boghos
(Sandy’s kitchen)