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.