E’jjeh

March 22nd, 2010

Dimah - http://www.orangeblossomwater.net - E'jjeh 6

E’jjeh is a kind of fritter in Syria. It is simple, the batter is prepared from (onion, parsley, eggs,  paprika, salt, pepper, baking soda, and flour), then deep fried in oil, and served with Arabic flat bread, yogurt, and mint.

Let’s make E’jjeh:

Dimah - http://www.orangeblossomwater.net - E'jjeh 1

1. Finely chop onion.

2. Transfer finely chopped onion to a bowl.

3. Finely chop parsley.

4. Add finely chopped parsley to onion.

Dimah - http://www.orangeblossomwater.net - E'jjeh 2

5. Add eggs.

6. Add ground sweet paprika.

7. Add salt, black pepper and baking soda.

8. Add flour.

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9. Use a fork and beat all the ingredients together until mixed well.

10. Heat oil, and check that the oil is ready by dropping a bit of the batter to the oil so it should sizzle.

11. This is the ladle which I use to spoon the batter into the oil, its capacity is 30 ml.

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13. Fill the ladle up to the 3/4 level with the batter.

14. Drop the batter to the frying pan using the ladle.

15, 16. Fry until fritters are browned on one side, flip, and cook until they are brown on both sides.

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17. To check that the fritters are cooked from the inside, insert the fork, if it comes out clean so the fritters are done.

18. Transfer fritters to a paper towel lined plate.

19, 20. Serve hot or cold with Arabic flat bread, yogurt and fresh mint.

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Dimah - http://www.orangeblossomwater.net - E'jjeh 90

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E’jjeh

From: Family Recipe / Servings: 5 People
PDF Text Only / Print With Images

1 medium red onion, finely chopped

1 cup finely chopped flat parsley leaves

8 large eggs

1 tsp ground sweet paprika

2 tsp salt

1/2 tsp black pepper

1/4 tsp baking soda

7 tbsp all purpose flour

Frying

Corn oil

To Serve

Arabic flat bread

Yogurt

Fresh mint

Finely chop onion.

Transfer finely chopped onion to a bowl.

Finely chop parsley.

Add parsley to onion.

Add eggs.

Add ground sweet paprika.

Add salt, black pepper and baking soda.

Add flour.

Use a fork and beat all the ingredients together until mixed well.

Heat oil, and check that the oil is ready by dropping a bit of the batter to the oil so it should sizzle.

This is the ladle which I use to spoon the batter into the frying pan, its capacity is 30 ml.

Fill the ladle up to the 3/4 level with batter.

Drop the batter to the frying pan using the ladle.

Fry until fritters are browned on one side, flip, and cook until they are brown on both sides.

To check that the fritters are cooked from the inside, insert the fork, if it comes out clean so the fritters are done.

Transfer fritters to a paper towel lined plate.

Serve hot or cold with Arabic flat bread, yogurt and fresh mint.

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3 Responses to “E’jjeh”

  1. Kelly says:

    yum! These look great. Your website is so pretty! Thanks for stopping by my blog :)

  2. Arlette says:

    Dima
    thanks for reminding me of this Ejjeh.. I completely forgot about it… my favourite was with the dill weed in the Ejjeh

  3. Dimah says:

    Kelly: Thanks for stopping by and for the kind comment!

    Arlette: Thanks!

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