EJEH/ lebanese fresh-herb omelette. Great recipe for EJEH/ lebanese fresh-herb omelette. The omelette is one of the easiest and most inexpensive meals, and it works beautifully for breakfast, lunch or dinner. There are dozens of regional variations over the world🌍 Eljeh: A Lebanese fresh-herb omelet Ejjeh simply means "omelet," and this open-faced, fresh herb-filled Lebanese version is very simple and very satisfying.
It comes to no surprise that within Lebanon, people make this omelette with different herbs that are cultivated from their village.
I've had it made with mint, cilantro, and even shredded zucchini.
I don't and I chop very slowly so it takes me sometime.
You organize sizzling panfry EJEH/ lebanese fresh-herb omelette working 15 instructions so 15 as a consequence. Here you are consummate.
ingredients of EJEH/ lebanese fresh-herb omelette
- It's 1 bunch of parsley, washed and finely minced.
- It's 1/2 bunch of fresh mint leaves, washed and finely minced.
- It's 1 of big onion, chopped into big cubes.
- It's 2 of scallions finely minced.
- You need 6 of eggs.
- You need 6 tablespoons of flour.
- It's 1 teaspoon of 7 peppers.
- You need 1 teaspoon of salt.
- It's of vegetable oil to fry.
- Prepare of Omelette sauce.
- You need 6 tbsp of Tahina sesame oil.
- Prepare 1/4 cup of lemon juice.
- It's 2 tablespoons of minced parsley.
- It's 1/4 cup of water.
- It's 1/2 teaspoon of salt.
But nonetheless, this is a delicious breakfast recipe and I often like to make this on weekends. Mix together the white onions, salt, black pepper, cayenne, cinnamon, flour, and baking powder. Stir in the green onions, parsley, mint, celery, and zucchini. Heat the butter and oil in a skillet over medium heat.
EJEH/ lebanese fresh-herb omelette little by little
- In a wide bowl, crack the eggs and whisk using a whisker..
- Add the 7 peppers ans mix well.
- Sift the flour on the eggs and mix well together.
- Add the chopped vegetables, the minced herbs mentioned above and the salt..
- Mixx all ingredients together till well consistent mix..
- In non sticky pan, pour some vegetable oil..
- Turn on the stove, and heat the oil.
- Put an amount of Ejeh in the pan using a spoon, forming a circle well consistent..
- Remove the Ejeh and put it on kitchen towel to let absorbe the oil..
- Continue frying the Ejeh till all quantity ends.
- Put in serving dish.
- Served with tahini-parsley sauce.
- Preparation of TAhini sauce: - in a large bowl, combine Tahini, water, lemon, salt and whisk till the mixture is thoroughly blended, and you get a smooth, creamy Tahini sauce..
- Add the minced parsley and mix all together until well consistent mixture..
- Made by: Iman Haddad.
Pour in the egg mixture and spread it out evenly. Beat eggs, milk, baking powder, flour, salt, and pepper. Sit in the sun and enjoy the morning and your fresh herb omelette. Source: Recipe provided by Charlotte's Gardens. See more ideas about Lebanese breakfast, Lebanese cuisine and Middle east food.