Herb Ijeh is an egg dish at the Palestinian breakfast table in the form of a frittata
PALESTINIAN HERB IJEH
By Mai Khader Kakish
http://www.almondandfig.com
@almondandfig
Ingredients
- 6 organic eggs
- 2-3 tbs of good quality olive oil
- 3 tbs of chopped fresh mint
- 1 cup finely chopped fresh parsley
- 4 spring onions chopped or chopped chives
- 1 clove of garlic finely minced
- 2 tbs of milk, heavy cream or half and half
- Salt and pepper
- Pinch of allspice
- Jalapeños and feta cheese (optional)
- Sprinkle of sumac at the end
Instructions
- Mix the eggs with the cream salt and pepper, add the herbs.
- Preheat a non-stick pan and add one tbls of olive oil to coat the bottom.
- Add a ladle or 1 cup of the egg mixture and spread gently by shaking the Pan.
- It’s a thin frittata so it cooks real quick. This batch will make 2-3 ijeh depending how big and thin you like them.
In the Middle East we stuff it inside a pita pocket.
The Three Hours That Used to Belong to Everyone
The Mediterranean afternoon, and what we lost when we stopped stopping.
