Ojji (Syrian Omelette)
Ojji (Syrian Omelette)
Ojji are a Syrian version of an omelette. The egg batter consists of parsley or spinach, onions, salt, red and black pepper, and a lot of flour; about 2.5 tbsps per egg. The egg batter is really thick; almost fritter batter like. The batter is portioned out(about 1/3 cup per omelette) and quickly fried for 2-3 minutes a side. The results are crispy on the outside and chewy on the inside. They are typically served with a lentil soup on the side.
Ingredients
- 4 large eggs beaten
- 10 tbsp flour
- 1 cup parsley (or spinach) chopped
- 1/2 medium onion chopped
- 2 tsp salt
- 1/4 tsp ground red pepper
- 1/4 tsp black pepper
- 1/4 cup olive oil
Instructions
- Mix all of the ingredients together. That batter will be a lot thicker than you’re expecting.
- Heat up olive oil in a large skillet over medium high heat. Portion out the batter into 4 equal portions in the oil.
- Cook for 2-3 minutes a side. Drain of grease on paper towel.
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