Eijjat Kausa Recipe - Delicious Libyan Zucchini and Egg Dish

Eijjat Kausa

Eijjat Kausa Recipe - Delicious Libyan Zucchini and Egg Dish
Region / culture: Libya | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4


Eijjat Kausa
Eijjat Kausa

Eijjat Kausa is a delicious and flavorful dish that originates from the Middle East. This dish is made with zucchini, eggs, flour, and a blend of spices that create a unique and satisfying flavor profile.


Eijjat Kausa has been a popular dish in Middle Eastern cuisine for centuries. It is a dish that is often enjoyed during special occasions and celebrations. The combination of zucchini, eggs, and spices creates a dish that is both comforting and satisfying.


How to prepare

  1. Cut the zucchini, cilantro, and onion and combine them. Add the flour, salt, baking powder, chili, and 3 tbsp of water. Mix with eggs until the mixture is smooth. Fry them until they turn golden brown.


  • Add diced bell peppers or tomatoes for added flavor and texture.
  • Use different spices such as cumin or paprika for a unique twist on the traditional recipe.

Cooking Tips & Tricks

Make sure to cut the zucchini into small pieces to ensure even cooking.

- Be sure to mix the ingredients thoroughly to create a smooth batter.

- Fry the Eijjat Kausa in hot oil to achieve a crispy and golden brown exterior.

Serving Suggestions

Eijjat Kausa can be served as a main dish with a side of salad or rice. It can also be enjoyed as a snack or appetizer.

Cooking Techniques

Frying is the main cooking technique used for Eijjat Kausa. Be sure to fry the mixture in hot oil until it is golden brown and crispy.

Ingredient Substitutions

You can use yellow squash or eggplant in place of zucchini.

- Gluten-free flour can be used as a substitute for wheat flour for a gluten-free version of the dish.

Make Ahead Tips

You can prepare the batter for Eijjat Kausa ahead of time and fry it when ready to serve. Store the batter in the refrigerator for up to 24 hours.

Presentation Ideas

Serve Eijjat Kausa on a platter garnished with fresh herbs and a side of yogurt or tahini sauce for dipping.

Pairing Recommendations

Eijjat Kausa pairs well with a fresh salad, hummus, or tabbouleh for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftover Eijjat Kausa in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven until heated through.

Nutrition Information

Calories per serving

Each serving of Eijjat Kausa contains approximately 200 calories, making it a satisfying and filling dish.


Eijjat Kausa is a carbohydrate-rich dish due to the flour and zucchini used in the recipe. Carbohydrates provide energy and are an essential part of a balanced diet.


The eggs and oil used in Eijjat Kausa contribute to the fat content of the dish. Fats are important for overall health and provide essential nutrients to the body.


Eijjat Kausa contains protein from the eggs used in the recipe. Protein is essential for building and repairing tissues in the body.

Vitamins and minerals

Zucchini is a good source of vitamins and minerals, including vitamin C, vitamin K, and potassium. These nutrients are important for overall health and well-being.


Eijjat Kausa contains eggs and wheat flour, which may be allergens for some individuals. Be sure to check for any food allergies before preparing this dish.


Eijjat Kausa is a nutritious and flavorful dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals.


Eijjat Kausa is a delicious and nutritious dish that is perfect for any occasion. With its flavorful blend of zucchini, eggs, and spices, this dish is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was called Eijjat Kausa, a traditional dish from a small village in Pakistan. The ingredients were simple yet intriguing - potatoes, minced meat, onions, and a blend of aromatic spices. As soon as I read through the recipe, I knew I had to learn how to make it.

I had first come across Eijjat Kausa at a dinner party hosted by a dear friend of mine. She had spent several years living in Pakistan and had picked up many wonderful recipes along the way. As soon as I took my first bite of Eijjat Kausa, I was hooked. The flavors were unlike anything I had ever tasted before - a perfect balance of savory and spicy, with a hint of sweetness from the caramelized onions.

I begged my friend for the recipe, but she refused, claiming it was a family secret that had been passed down for generations. Determined to recreate the dish at home, I set out on a mission to learn the recipe from someone who knew how to make it.

I reached out to a local Pakistani community center and asked if anyone would be willing to teach me how to make Eijjat Kausa. To my surprise, a kind elderly woman named Mrs. Khan offered to show me the ropes. She had been making the dish for over fifty years and was more than happy to pass on her knowledge to a curious learner like myself.

Mrs. Khan invited me into her home and we spent an entire afternoon in her cozy kitchen, chopping vegetables, sautéing onions, and simmering the meat in a fragrant blend of spices. As we worked together, she shared stories of her childhood in Pakistan and the memories she associated with Eijjat Kausa.

According to Mrs. Khan, Eijjat Kausa was a dish that was traditionally made to celebrate special occasions like weddings and Eid festivals. It was a labor of love that required time and patience, but the end result was always worth the effort.

As we sat down to enjoy the fruits of our labor, I took my first bite of the Eijjat Kausa that I had helped create. The flavors were just as I remembered from that dinner party - rich, complex, and utterly delicious. Mrs. Khan smiled at me approvingly, her eyes twinkling with pride.

Over the years, I have continued to make Eijjat Kausa for my family and friends, always thinking back to that fateful day when I first learned how to make it from Mrs. Khan. The dish has become a staple in my recipe collection, a reminder of the power of food to bring people together and create lasting memories.

As I write this story, I am filled with gratitude for all the wonderful recipes I have learned over the years, each one a testament to the diverse culinary traditions that make our world so rich and vibrant. And yet, there will always be a special place in my heart for Eijjat Kausa, a humble dish that has brought me closer to a culture and a community that I cherish deeply.


| Chile Leaf Recipes | Chile Pepper Recipes | Libyan Meat Dishes | Libyan Recipes | Zucchini Recipes |

Recipes with the same ingredients