Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to make a special dish, ejeh/ lebanese fresh-herb omelette. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
EJEH/ lebanese fresh-herb omelette is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They are fine and they look fantastic. EJEH/ lebanese fresh-herb omelette is something which I have loved my whole life.
Ejjeh simply means "omelet," and this open-faced, fresh herb-filled Lebanese version is very simple and very satisfying. Spring Omelette with Cottage Cheese & Radishes. Great recipe for EJEH/ lebanese fresh-herb omelette.
To begin with this recipe, we must first prepare a few components. You can cook ejeh/ lebanese fresh-herb omelette using 15 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make EJEH/ lebanese fresh-herb omelette:
- Prepare 1 bunch parsley, washed and finely minced
- Get 1/2 bunch fresh mint leaves, washed and finely minced
- Prepare 1 big onion, chopped into big cubes
- Prepare 2 scallions finely minced
- Get 6 eggs
- Prepare 6 tablespoons flour
- Prepare 1 teaspoon 7 peppers
- Take 1 teaspoon salt
- Get vegetable oil to fry
- Get Omelette sauce
- Make ready 6 tbsp Tahina sesame oil
- Get 1/4 cup lemon juice
- Prepare 2 tablespoons minced parsley
- Prepare 1/4 cup water
- Prepare 1/2 teaspoon salt
Sit in the sun and enjoy the morning and your fresh herb omelette. Image © Foodista.com - The Cooking Encyclopedia Everyone Can Edit. The Fresh Herb Omelette recipe out of our category omelet! Lightly brush a small non-stick frying pan with oil.
Instructions to make EJEH/ lebanese fresh-herb omelette:
- In a wide bowl, crack the eggs and whisk using a whisker.
- Add the 7 peppers ans mix well
- Sift the flour on the eggs and mix well together
- Add the chopped vegetables, the minced herbs mentioned above and the salt.
- Mixx all ingredients together till well consistent mix.
- In non sticky pan, pour some vegetable oil.
- Turn on the stove, and heat the oil
- Put an amount of Ejeh in the pan using a spoon, forming a circle well consistent.
- Remove the Ejeh and put it on kitchen towel to let absorbe the oil.
- Continue frying the Ejeh till all quantity ends
- Put in serving dish
- Served with tahini-parsley sauce
- Preparation of TAhini sauce: - - in a large bowl, combine Tahini, water, lemon, salt and whisk till the mixture is thoroughly blended, and you get a smooth, creamy Tahini sauce.
- Add the minced parsley and mix all together until well consistent mixture.
- Made by: Iman Haddad
The herbs should be sweet ones rather than bitter or sharp; basil, mint, and dill would also work. This is a classic French rolled omelet, served hot, right out of the pan, an utterly satisfying quick meal. Place the butter and oil in an omelette pan or a small frying pan over medium-high heat (the oil prevents the butter from burning as the pan needs to be quite hot). Fines Herbes is one of the classic fillings for omelets in France and the herbs involved are usually a combination of parsley, chervil and tarragon. Chives and occasionally bay leaves are also sometimes added.
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