Ejjeh is a quick and easy veggie dish made mainly of parsley, eggs and sometimes zucchini! You can fry or bake it; Make it in patties or as pancakes! Sky is the limit with this light and delicious recipe!
I grew up eating Ejjeh. It’s basically a parsley pancake. As with most dishes, the “original” way to make this dish is just with parsley. But over time, people began adding zucchini, which I did here. The parsley one is the best, but the zucchini adds some texture that I find nice to have.
To fry or not to fry?…
Well, let’s call it a savory pancake. They’re usually fried in oil in smaller patties. In my house they would be dipped into a sauce made of vinegar, a touch of olive oil, dried mint, and salt. It was sooooo good! Then, as times changed and we went into healthy mode, my mom began baking them in pans, cutting them in squares and serving them. But, nothing, and I mean nothing, compares to the fried stuff.
I got creative with Ejjeh’s form this time. I figured it’s one of my favorite things, it’s pretty healthy, and seems like it could make a great bread substitute. So, I tried to make it super thin and crepe like so that we could wrap and roll it up like a taco or crepe. Filling it up with unique dips and toppings, like Labneh and fresh mint, Zucchini dip, or Beet dip! Even fill or top it with Spiced Chicken! You can make it any way you’d like, so don’t feel tied to cooking it in this form.
Just remember, if you’re not going to make the thin pancake form, don’t blend the ingredients in a food processor. Make sure to grate them by hand so that they have a nice texture in the patty!
This quick and easy, fry or bake veggie dish can be made in so many ways and topped with so many things you have to try!
- 1 large onion
- 1 cup parsley, chopped (about 1 bunch)
- 2 cups zucchini, chopped (about 2 medium)
- 7 eggs (if grating by hand reduce by 1-2 eggs)
- 1 tablespoon garlic, pressed (about 4 cloves)
- 1 cup all-purpose flour
- 1 tablespoon salt
- 1 tablespoon cumin, ground
- 1 tablespoon baking powder
- 1 teaspoon baharat, 7 spice or all-spice
In a food processor, pulse onion to chop roughly. Then add parsley and pulse some more.
Add zuchini and continue to pulse. Don't over pulse because you want to keep the ingredients having some texture.
Add eggs and garlic and pulse until all is well combined in a batter like form
Pour batter into a medium/large mixing bowl.
In a separate small bowl, mix all the dry ingredients together. Then slowly add them to the wet ingredients, stirring until fully combined.
In a large skillet over medium-high heat, add some olive oil or cooking spray and add about 1/4 cup of batter to an already hot skillet. The batter should be spread very thin with the back of a spoon. Cook for about 1 min or until edges begin to set and then flip with a spatula. Cook for another minute and then transfer to a plate and repeat with remaining batter.
If you want to fry these the traditional way, grate the ingredients by hand, and drop them in the hot pan and leave as is without spreading them out. Or you can spread them out in a cake pan and bake on 350 until set.