Ijjeh
Ijjeh, from above
Non vegEggLebanon

Ijjeh

Herb packed Lebanese omelette fritters, more parsley than egg. Stuff them in bread with pickles.

20 minTime
20 gProtein each
mildSpice
Green eggs, Beirut style2 chapters · 1 min read

Make it your way

Grandma's wayLebanese herb omelette patties with parsley, mint and spring onion.
The original
438kcalsame
20 gproteinsame
3 gfibresame
20minutessame

Ijjeh.

Per serving, worked out from the ingredient table.

Ingredients

3 servings
Egg6
Flat leaf parsley1 big bunch, finely chopped
Mint leavesa handful, chopped
Spring onion (green onion, scallion)3, sliced
Onion½, grated
Maida (all-purpose flour, plain flour)2 tbsp
Allspice¼ tsp, or seven spice
Cinnamon powdera pinch
Salt¾ tsp
Black pepper¼ tsp
Cooking oil (vegetable oil)2 tbsp, for frying
Pita bread3 pita breads, to serve

Method

4 steps
  1. 1Beat the eggs with the flour, spices, salt and pepper until smooth.
  2. 2Fold in the parsley, mint, spring onion and grated onion.
  3. 3Heat oil in a frying pan and drop in large spoonfuls, flattening slightly. Fry 2 minutes a side.
  4. 4Drain on paper and serve hot or at room temperature.
Serve it like this

Stack the fritters on a platter with warm pita, sliced tomato, pickled cucumbers and mint leaves to wrap at the table.

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Make it a meal

What goes with Ijjeh: a bread or rice, a side, something to drink and something sweet.

On the side Hummus25 min
On the side Fattoush25 min
A little snack Fatayer sabanekh90 min
To drink Moroccan mint tea15 min
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