Ijeh (Lebanese Herb and Egg Patties)

About This Recipe

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.

Ingredients

Serves 3

• 2 bunchesfresh parsley(finely chopped)
• 3 stalksscallions(finely chopped)
• 4 largeeggs
• 3 tbspall-purpose flour
• 0.75 tspsalt
• 0.25 tspblack pepper
• 0.25 tspground allspice(optional)
• 4 tbspolive oil(for frying)
• 1lemon(cut into wedges)

Instructions

1. 1

   Prep the herbs

   Finely chop parsley and scallions and place in a large bowl.

2. 2

   Make the batter

   Beat eggs and whisk in flour, salt, pepper, and allspice if using until smooth.

3. 3

   Combine

   Pour the egg mixture over the chopped herbs and mix thoroughly until the herbs are evenly coated in a thick, green batter.

4. 4

   Heat the pan

   Heat olive oil in a wide pan over medium heat.

5. 5

   Fry the patties

   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.

6. 6

   Drain and serve

   Drain briefly on paper towels and serve warm with lemon wedges.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions