Levantine cuisine · Breakfast & Eggs

Ijjeh bi Baqdounis

Thick egg fritters loaded with parsley and mint, fried golden and crisp in olive oil.

Ingredients · for 4 servings

• 6 eggs
• 3 bunches flat-leaf parsley
• 1/2 bunch mint
• 4 scallions
• 3 tbsp flour
• 1 tsp baharat (spice blend)
• 6 tbsp olive oil
• Salt, pepper
• 1 lemon

Instructions

1. Wash the parsley and mint, shake them very dry, and finely chop with a sharp knife; cut the scallions into thin rings.
2. Whisk the eggs smooth with the flour, baharat, salt, and pepper until no flour lumps remain.
3. Fold in the herbs and scallions – the mixture should be almost entirely green and fall heavily from the spoon.
4. Heat 3 tbsp olive oil in a pan over medium heat and drop in 2 tbsp of the mixture per fritter to form thick rounds about 8cm across.
5. Fry the fritters for 3–4 min. per side until the edges are set and the undersides are deep golden brown; add the remaining oil in batches as needed.
6. Drain briefly on paper towels and serve warm with lemon wedges.