Ejjeh is a popular Mediterranean breakfast item, served as an appetizer and often made during the month of lent. Ejjeh is similar to the French omelette, the Italian fritatta, and the Mexican huevos rancheros. Eggs are combined with parsley and Mexican gray zucchini or squash, red bell peppers, seasoned with garlic and allspice and fried in vegetable oil. This is my idea of a “power” breakfast! Wrap a couple in pita bread and you are good to go. If you have kids who are picky eaters, and throw tantrums when you give them vegetables, make them a batch of these fritters. Every bite they take will be nutritious and healthy!
Skill level: Easy
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Ejjeh
2015-03-19 20:23:11
Traditional “Lebanese” Recipe
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
- 4 Mexican gray zucchini or squash – grated
- ½ teaspoon salt
- 8 eggs
- 2 cups finely chopped parsley
- ½ cup flour
- ½ red bell pepper or 4 mini sweet red pepper, diced (optional)
- 4-6 crushed garlic cloves
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon allspice
- vegetable oil for frying
Instructions
- Cut the ends off the squash and grate them.
- Sprinkle with ½ teaspoon salt. Leave for about 30 minutes then squeeze out the juice and place in a large bowl.
- Add the remaining ingredients and mix with a spoon until all is incorporated.
- In a large skillet add vegetable oil and drop ½ cup fulls of the mix into the hot oil.
- Fry each side till golden brown, then drain on a paper towel.
- Serve at room temperature.
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