Lebanese · Breakfast
Herb-packed egg fritters with crisp edges and tender centers.
Photo by Esoterisme · CC BY-SA 4.0
Ejjeh is a Lebanese herb omelet that can be cooked as one round or as small fritters. This version favors crisp individual cakes packed with parsley, mint and scallions.
Technique notes
Lebanese kitchen
Lebanese ejjeh are savory herb omelet fritters with parsley, mint, scallions and warm spices.
Wash and dry herbs thoroughly; chop finely and squeeze moisture from the grated onion.
Whisk eggs, flour, baking powder, spices, salt and pepper, then fold in herbs and onion.
Heat a thin oil layer over medium. Cook ¼-cup portions 2–3 minutes per side.
Transfer to a rack or paper towel and rest 3 minutes before serving.
Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.
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Research EditionGood to know
Ejjeh is a Lebanese herb omelet that can be cooked as one round or as small fritters. This version favors crisp individual cakes packed with parsley, mint and scallions.
Refrigerate for up to 3 days and reheat in a skillet or oven.
Serve warm or room temperature with yogurt, tomatoes, cucumber and pita.
