Go back

Lebanese treeda

1 of 2


  • 500g core of koosa
  • 0.5 cup of water
  • 0.5 tsp salt
  • 1 garlic clove, crushed
  • 1 onion, finely chopped
  • 0.5 bell pepper, de-seeded, chopped
  • 1 small handful fresh parsley, chopped
  • 1 small handful mint leaves, chopped
  • 1 lemon, juiced
  • 1 pitta bread, toasted, and broken into small pieces
  • 1 tsp olive oil (+ extra for topping)
  • 1 sprinkle dried mint
  • Cooking Time
    10 mins
  • Serving
    Serves 2
  • Skill Level


In order not to waste the cores of the koosa (white courgettes) from either the ablama or koosa dishes, making treeda (or when saying it, I say treedi) is a delicious starter, which is so simple yet so tasty..
  1. In a small pot, add the core of the koosa and water, then bring to a boil.
  2. Once this occurs, add the remaining ingredients, except the dried mint, and mix together over medium heat for a further 3-5 mins
  3. Taste to check for seasoning (may need more salt or lemon juice), then place in a small serving bowl. Top with drizzle of olive oil and a sprinkle of dried mint

Delicious, quick, yummy and a great way to avoid wastage of food! Enjoy :)


There are no comments for this recipe. Be the first to comment.
Leave a comment
Leave a reply to