Ejjeh is a Lebanese omelet with vegetables and fresh herbs. Sometimes it is also described as egg fritters or egg pancakes because it contains flour. While local blend Baharat would be a natural choice of spice, here I serve it with bright and punchy adjika. Adjika is a Georgian sauce made with tomatoes, peppers, garlic and herbs that pairs incredibly well with savory ejjeh.
The Flavour Affair:
Eggs + Zucchini + Mint + Parsley + Chives + Adjika
You can make ejjeh with many different vegetables, but my favourite version is with grated zucchini. It adds both juiciness and a crunch, and I love the subtle burnt notes that come from browning zucchini in butter. The combination of herbs can also vary depending on what you have in the fridge. Zucchini is a fairly unassuming vegetable and goes well with most of them. Here I added mint for a burst of freshness, chives for a little pungency and parsley because I like its taste. Spicy adjika enlivens the omelet with a bright, noticeable kick. You can use pretty much any punchy condiment though – harissa, Zhoug or even hot chili sauce will all do. Go for whatever you have at hand as long as you go for it – ejjeh really benefits from a little heat!
Preparation tips for Ejjeh with Zucchini, Fresh Herbs and Adjika:
- Grate zucchini together with its skin. The tougher outer layer caramelizes nicely during frying and creates a crunchy finish.
- Use a mix of butter and olive oil for frying the zucchini. Butter imparts a mellow creamy flavour whereas oil prevents it from burning.
- Traditional ejjeh is served as small individual omelets. To save time, fry the whole of grated zucchini in one go and keep aside. When ready to make the omelets, add 1-2 tablespoons to the pan before pouring in the egg mixture.
- The omelets need flipping. That requires some skill because flipping is done while the eggs are still unset. Have a large plate at hand and slip the omelet onto it once the bottom has browned. Bring the pan over and hold above, then flip the ejjeh back in one quick motion.
- Give homemade adjika a go. The basic version contains just a handful of ingredients and can last in the fridge for a few months. All you need is 1 bell pepper, 3 tomatoes, 5 cloves of garlic, 1/2 red chili, 1/2 tsp salt and 1 tbsp apple vinegar. Simply blitz everything in a blender until smooth.
Enjoy the delicious savory ejjeh with adjika and some fresh crusty bread on the side.
***
Ejjeh with Zucchini, Fresh Herbs and Adjika
Ingredients
For ejjeh:
- 8 eggs beaten
- 1.5 tbsp flour
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1 tbsp finely chopped fresh parsley
- 1/2 tbsp finely chopped fresh mint
- 1/2 tbsp finely chopped chives
- 1 zucchini grated
- Butter for frying
- Oil for frying
For adjika:
- 1 red bell pepper
- 3 ripe tomatoes
- 5 garlic cloves
- 1/2 tsp salt
- 1/2 red chili
- 1 tbsp apple vinegar
Instructions
Make the adjika:
- Place the ingredients into blender and blitz until smooth.
Prepare the zucchini:
- Wash and grate on the larger side of the grater.
- Heat 1 tbsp olive oil and 20g butter to medium-high in a large pan.
- Add grated zucchini and fry for 4-6 minutes until it turns deep golden.
- Transfer to a plate.
Make the egg mixture:
- Lightly beat the eggs.
- Whisk in 1.5 tbsp flour, salt, pepper and herbs.
Make ejjeh:
- In a 18cm pan, heat 1/2 olive oil to medium.
- Add 1-2 tbsp fried eggplant and pour in a ladle of egg mixture.
- Shake the pan for the mixture to evenly distribute.
- Allow to cook for about 2 minutes, then flip over. You may want to slip the omelet onto a plate and the flip back in one quick motion.
- Fry for another minute or two and transfer to a serving plate.
- Repeat with the remaining omelets.
Notes
- To speed up the process, make ejjeh in two pans if you have.
- You can also make it in a larger pan as a traditional omelet.
