Levantine cuisine · Breakfast & Eggs

Ijjeh bi Basal

Hearty onion omelet bound with a little flour, seasoned with plenty of parsley and a pinch of baharat.

Ingredients · for 4 servings

• 4 onions
• 6 eggs
• 4 tbsp flour
• 1 bunch flat-leaf parsley
• 1 tsp baharat
• 1/2 tsp cinnamon
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Halve the onions and cut into thin half-rings, and chop the parsley coarsely.
2. Heat 2 tbsp olive oil in a pan and fry the onions over medium heat for 8–10 min. until soft and light golden brown; then let cool on a plate.
3. Whisk the eggs with the flour, baharat, cinnamon, salt and pepper until free of lumps — the flour gives the ijjeh its typical firm crumb.
4. Stir the cooled onions and the parsley into the egg mixture and let it sit for 5 min.
5. Heat 2 tbsp olive oil in a 24 cm nonstick pan, pour in the mixture and fry over medium heat for 8–10 min. until set all the way to the center on the surface.
6. Flip the ijjeh, fry with the remaining oil for another 4–5 min. until golden brown, and serve warm cut into wedges with yogurt and olives.