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Get Edgy With Ejjeh

November 14, 2011

I never thought I would learn about new foods from a supermarket magazine, but the Hannaford one has done just that. Their latest issue features this recipe for ejjeh (pronounced “edgy”), a delicious treat from the Syria/Lebanon area of the Middle East. These are basically egg “pancakes,” or mini-omelets, and they are packed with fresh flavor. The tang of the onions and the aromatic parsley and mint make for a fresh, vibrant taste, with the chewy pita bread lending great texture. It was suggested to serve these with yogurt or hummus – we chose yogurt. I made a cucumber-less tzatziki, and it elevated the dish to a new level of deliciousness. Serve this with a fresh salad and it’s a unique twist on brunch, lunch, or even dinner. Enjoy!

Ejjeh

(serves 4)

6 eggs

1 small onion, finely chopped

2/3 cup finely chopped parsley

1 tablespoon finely chopped mint leaves

1 garlic clove, minced

¼ cup milk

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

4 tbsp. canola oil, or as needed

4 pieces pita bread, cut into quarters

In a medium bowl, whisk together eggs, onion, parsley, mint, garlic, milk, salt, and pepper. In a large nonstick skillet, heat 2 tbsp. of the oil over medium-high heat until very hot. Spoon about 2 tablespoons of egg mixture into the pan, making 4 “pancakes” per batch. Cook until the bottoms are lightly golden, about 30 seconds, then turn and cook the other side for 30 seconds. Transfer pancakes to a plate. Repeat with the next batch, adding more oil as needed. To serve, place one pancake in a pita quarter and place on a serving platter. Eat!

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