Lebanese · Breakfast
Herb-packed egg fritters with crisp edges and tender centers.
Photo by Esoterisme · CC BY-SA 4.0 · No local modifications; served from the Wikimedia Commons original.
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
Recipe status
A named independent cook or chef has published a prepared version of this dish, and that verification is credited below. It verifies their version—not Gastromica’s exact quantities, timing or method. Measured search evidence, exact-recipe testing and final JB approval remain separate gates.
How the new system works →Evidence behind this edition
Reviewed August 2, 2026. Research sources inform this edition. Any external cook verification is separately named, linked and limited to the independently prepared version described in that source.
Egg and abundant herbs/greens; Flour may help bind
Declared allergens: egg, wheat
Refrigerate for up to 3 days and reheat in a skillet or oven. This is within USDA's general 3–4-day cooked-leftover ceiling where applicable; refrigerate promptly in shallow covered containers.
Contains eggs and gluten. Cook until centers are set and refrigerate promptly. Verify packaged stock, spice blends, bread and substitutes for declared allergens/cross-contact.
Yumna Jawad is credited with preparing and publishing an independent version of this dish in Ejjeh (Lebanese Omelette) for Feel Good Foodie.
What this supports: dish identity, method, texture/doneness, serving result.
Verifies an independently prepared version of the dish, not Gastromica’s exact recipe. Jawad's herb, vegetable, spice, and cooking choices are not an exact match to Gastromica's formulation.
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.
