Some recipes earn a permanent place in the recipe box, and Ejeh Koosa~ عجة كوسا is the kind I happily return to. This is the kind of centerpiece that makes dinner feel complete without needing a crowded menu. Once it is in the oven, the kitchen begins to do that wonderful work of building anticipation.
Ingredients
- 5 eggs
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp Aleppo pepper (optional)
- 1 jalapeno, seeded and chopped fine
- 1/4 cup olive oil
- 1 tsp baking powder
- 1 cup flour
- 450g white (Mexican squash) about 3 grated
- 1 green bell pepper, chopped fine
- 5 green onions, chopped
- 1 cup parsley, chopped and packed tightly
- 1/2 cup cilantro, chopped
- 2-3 tbs olive oil
- Kashkaval or mozzarella cheese, grated
Instructions
- Whisk 5 eggs with 1 teaspoon of salt, 1/4 teaspoon of black pepper, 1/4 teaspoon of aleppo pepper jalapeño, and olive oil, then add 1 cup of flour and 1 teaspoon of baking powder and whisk well. Add the rest of your ingredients and stir with a spatula until combined.
- The mixture will be thick, brush a 12 inch glass baking dish with olive oil (or 9×13) add the Ejeh mixture then top with the shredded cheese.
- Bake at 350F on the middle rack for 40 minutes then 5 minutes on bottom rack. Turn off the oven and leave for another 5 minutes until cheese is golden.