Crisp, pan-fried Lebanese egg patties packed with parsley and scallion, a green, herb-forward alternative to a plain omelet.
Ijeh (also called ojja or eggah in different Levantine regions) is a Lebanese egg dish that's more herb than egg -- fresh parsley, scallion, and sometimes mint bound together with just enough beaten egg and flour to hold their shape, then pan-fried into small, crisp patties. Unlike a typical omelet where herbs are a garnish, ijeh flips the ratio, making the greens the star and the egg simply the binder. The technique that defines ijeh is the ratio and the fry: a generous amount of finely chopped parsley (often a full bunch or more) is mixed with just a couple of eggs and a small amount of flour, forming a thick, green batter rather than a runny egg mixture, which is then spooned into a hot, oiled pan in small mounds and fried until crisp and golden on both sides. Getting the herb-to-egg ratio right is key -- too much egg and it becomes a regular omelet; too little and the patties won't hold together. Served warm with a squeeze of lemon, ijeh is a light Lebanese breakfast, lunch, or Lenten dish (since it can be made fully vegetarian), valued for its bright, herbaceous flavor and satisfying crisp edges.
Serves 3
Finely chop parsley and scallions and place in a large bowl.
Beat eggs and whisk in flour, salt, pepper, and allspice if using until smooth.
Pour the egg mixture over the chopped herbs and mix thoroughly until the herbs are evenly coated in a thick, green batter.
Heat olive oil in a wide pan over medium heat.
Spoon small mounds of the mixture into the hot oil, flattening slightly with the back of the spoon. Fry 2-3 minutes per side until crisp and golden.
Drain briefly on paper towels and serve warm with lemon wedges.
Chop the parsley very finely so the patties hold together well and cook evenly through.
Don't skimp on the parsley quantity -- ijeh is meant to be mostly herbs with just enough egg to bind, not a parsley-flecked omelet.
Flatten the mounds gently as they fry so they cook through evenly without burning on the outside before the center sets.
Add finely chopped fresh mint alongside the parsley for a brighter, more complex herb flavor.
Add crumbled feta to the mixture for a saltier, richer version.
Serve inside pita bread as a quick sandwich, a common way to eat leftover ijeh.
Refrigerate up to 3 days in an airtight container. Reheat in a dry pan over medium heat for 1-2 minutes per side to restore some crispness, or eat cold.
Ijeh, known by various names across the Levant (ojja, eggah), reflects the region's tradition of stretching a small number of eggs with abundant fresh herbs, historically a practical and affordable way to create a satisfying vegetarian dish.
The batter likely had too much herb relative to egg and flour, or wasn't mixed thoroughly. Ensure the herbs are well coated in the egg-flour mixture before frying, and don't skimp on the flour's binding role.
Yes -- spread the mixture in a greased baking dish and bake at 190C/375F for about 20-25 minutes until set and lightly golden, though you'll lose some of the crisp fried edges.
They're closely related herb-forward egg dishes from neighboring culinary traditions -- kuku sabzi typically uses an even wider variety of herbs and is baked or fried as one larger cake rather than small patties.
Per serving (120g / 4.2 oz) · 3 servings total
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