Courgette & leek Arabic frittata (Ijehet kousa w kurrath) from Boustany: A Celebration of Vegetables from my Palestine (page 58) by Sami Tamimi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Red or green chilli sauce (Shatta hamrah w khadra); Chopped salad for every occasion (Salata mafrumeh)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute regular chilli flakes for Aleppo chilli flakes, and fennel seeds for dill seeds.

  • Anea25 on April 18, 2026

    Great fresh recipe.

  • Nancy402 on October 06, 2025

    Herbaceous and delicious frittata. I was wondering if 3 eggs would be enough to hold everything together, but it worked like a charm. Even the flipping went smoothly. Served with the fattoush, for a lovely light dinner on a warm Fall evening.

  • Jane on August 11, 2025

    I loved this. Peas, courgettes, leeks and herbs with just enough egg to hold it all together. So a vegetable forward frittata rather than an eggy one. Would be good for brunch or a vegetarian dinner. I had it with the Chopped salad for every occasion.

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