Palestinian Herb Ijeh
Nothing welcomes the weekend like the smell and sound of a cracklings herb Ijeh in olive oil on the stovetop. This thin herb frittata like, is a delicious mixture of eggs and herbs. In Palestine it’s often made with finely chopped parsley and onions. I like the addition of fresh mint, jalapeños and garlic. A sprinkling of allspice and sumac might sound weird but is so delicious in this egg dish. When I was a child we often sang songs about siti’s (grandmas) house and the ijeh cooked in olive oil. Ijeh is often eaten with warm pita bread, olives, tomatoes and cucumbers. Its speckled green color welcomes spring and all its fresh and light flavors.
This batch will make 2-3 ijeh depending how big and thin you like them. Its best enjoyed hot or at room temperature stuffed in a warm pita pocket.
Ingredients
6 large eggs
1/4 cup extra virgin olive oil
3 tbls of chopped fresh mint
1 cup finely chopped fresh parsley
1 bunch spring onions chopped or chopped chives
1 clove of garlic finely minced
2 tbls of milk, heavy cream or half and half
1 teasopoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
Jalapeños and feta cheese (optional)
Sprinkle of sumac at the end
Steps
Mix the eggs with the cream salt and pepper, add the herbs.
Pre heat a non stick pan add two tablespoons 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.
Flip on the other side and cook for an additional minute.
Add more olive oil and repeat until you are done with the egg mixture.
