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Ijjeh
Ijjeh: Palestinian herb, onion and parsley omelette cakes
Ijjeh is the quick supper of Palestinian and Levantine homes: eggs beaten with so much parsley, mint and spring onion that they turn green, spiced with a little cinnamon and allspice, then fried as thick little patties. They are tucked into warm bread with tomatoes and pickles for school lunches, or served on a breakfast spread with olives and labneh. Common mistake: frying in too little oil over a high heat, so the outsides burn before the herbs inside cook. Chef's tip: a spoonful of flour and a pinch of baking powder make them puff and stay soft when eaten cold the next day.
- Total time
- 22 min
- Difficulty
- easy
- Serves
- 4
Ingredients
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Spices & pantry
Fresh ingredients (4)
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Method
0/4 doneStep 1: Whisk 6 eggs with 2 tbsp plain flour, ½ tsp baking powder, ¼ tsp ground allspice, ¼ tsp ground cinnamon and ¾ tsp salt until no lumps remain.
Step 2: Stir in 1 ⅜ oz flat-leaf parsley, ⅓ oz fresh mint and 4 spring onions; the mix should look more green than yellow.
Step 3: Heat 4 tbsp sunflower oil in a large frying pan over a medium heat. Drop in 2-tablespoon portions and fry for 2 minutes, until set and golden underneath.
6 minStep 4: Flip and cook for 1–2 minutes more, until puffed and cooked through. Drain on kitchen paper and repeat with the rest.
6 min
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 11 g
- Carbs
- 5 g
- Fat
- 19 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ijjeh take?
- About 22 minutes in total: 10 minutes to prepare and 12 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of flat-leaf parsley?
- Curly parsley or coriander, same amount.
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