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Lebanese Ejjeh: Fluffy Herb Omelette

Around the World in 80 Eggs, day 24

Ejjeh is a vegetarian egg dish from Lebanon, often described as a cross between an omelette and a fritter. It's a flavourful and satisfying dish perfect for breakfast, lunch, or even a light dinner.

It's a bit different from any other omelette I've had before as this one was full of fresh herbs. Think an abundance of parsley, spring onions and mint, infusing the dish with a vibrant aroma and taste. Despite it being a simple combination of ingredients, I really enjoyed the element of serving it with some minty yogurt to add extra freshness to the dish.

Overall, it's a quick and easy dish that's perfect for delicious and satisfying vegetarian option, or just any occasion.

Servings
Feeds
2
Prep Time
5
mins
Cook Time
5
mins

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About this recipe

Ingredients

  • 4 large eggs
  • 2 tbsp neutral cooking oil
  • Handful of chopped parsley, finely chopped
  • Handful of chopped fresh mint, finely chipped
  • Handful of chopped spring onions, finely chopped
  • 1/2 tsp white pepper
  • 1/2 tsp ground cumin
  • Salt to taste

To serve

  • 3 tbsp natural yogurt
  • 2 fresh mint leaves
  • Salt and chilli flakes to taste

Pair it with

No items found.

Instructions

  1. Chop up al the parsley, mint and spring onions.
  2. Crack the eggs into a big bowl and whisk them up with all the chopped herbs and seasoning.
  3. Heat a few tablespoons of oil in a large frying pan over medium-high heat. Pour the egg mixture into the pan and spread it out to make a thick, pancake-like layer. Cook for about 3-4 minutes and fold in half. Remove from heat
  4. Mix the yogurt with the chopped mint, salt and chilli and serve it alongside the ejjeh. Cut it into wedges or squares and serve warm or at room temperature.

Tips:

  • For a more substantial meal, add in some chopped tomatoes, bell peppers, or cheese if you like.
  • Serving it with bread is also great option.

Video demonstration

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