1 bunch of parsley
7 eggs
1 teaspoon of flour
1 onion
2 cloves of garlic
1 teaspoon of dried mint
1 teaspoon of dried sweet red pepper
1 pinch of cinnamon
200 ml. olive oil
Vegetable oil

Chop the onion and the parsley, crush the gralic and mix all the ingredients together with the eggs as you do when you prepare an omelet. Put the vegetable oil in a special ejjeh pan which has round compartments. Before the oil boils, fill each compartment with the appropriate amount of the above mixture, turn it upside down after one minute, wait another minute and take it out. Repeat the same operation until you finish the whole preparation. Ejjeh is served warm or cold.





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