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Ajjeh (عجة): recipe illustration
Breakfast

Ajjeh (عجة)

A thick, fluffy omelette with fresh herbs, spring onion and sumac, cooked in a pan and cut into wedges. It's eaten warm or at room temperature, at breakfast or as part of a mezze.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Finely chop the parsley, spring onions and small onion.
  2. In a bowl, beat the eggs with the salt, pepper and sweet paprika.
  3. Add the herbs, onion and half the sumac, then mix well.
  4. Heat the olive oil in a 24 cm non-stick pan over medium heat.
  5. Pour in the mixture and cook for 4 to 5 minutes without touching it, until the base has set.
  6. Flip the omelette using a plate or a lid, then cook the other side for 3 minutes.
  7. Sprinkle with the rest of the sumac and serve cut into wedges, with tomatoes and cucumber.

Variations and tips

Cheesy version. Add the crumbled feta to the beaten eggs for a richer omelette.

Using what's available here. Replace the sumac with the zest of half an untreated lemon, added at the end of cooking.

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Original Ecomely recipe.