Beth Warren Nutrition Blog

Classic Cusa Jibbon - Lite

by Beth Warren February 25, 2020

I have to admit something,
we ARE just another normal family 
Yup, the Warren kids have been revolting against the dinner menus
they used to love for a few weeks now.
As with most of us,
it is absolutely normal that kids get tired of eating the same thing over and over again 
(I know, you think they can eat the same thing forever and then one day 🙅🏼‍♀️)
But I took it in stride and tried out some new recipes, 
and a few oldie traditional ones like this Classic Cusa Jubin 👆🏻

authentic to my Syrian background,

but I made it on the lighter side,
and now we are back in a pretty nice groove...

Cusa Jibbon

This is how we make the classic Syrian recipe- my kids like it majorly basic


6 yellow squash, chopped
1 onion, chopped 
1 tbsp evoo 
2 cups part skim mozzarella cheese
4 eggs
1 tsp kosher salt
1 tsp garlic powder
1/2 tsp black pepper 


Sautée the onion and then add in the squash until softened. In a bowl mix with the sauce, cheese and eggs. Split the mixture into 2 Pyrex pie dishes (feel free to freeze one they store well!) Bake at 350 F for 40 minutes

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