Tag: Western Asian
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.
Shivid Polow (Persian Dill Rice)
Shivid Polow (Persian Dill Rice)
Shivid Polow is a Persian dill rice. This Instant Pot version takes only 4 minutes as opposed to the stove top version that takes an hour. You get the same results in the end. This rice is a great side dish for fish.
Equipment
- instant pot
Ingredients
- 3 cups basmati rice washed and rinsed 3 times
- 6 garlic cloves minced
- 1 bunch dill chopped
- 4 tbsp brewed saffron
- 4 tbsp olive oil
- 2 tsp salt
Instructions
- Add all of the ingredients in the Instant Pot. Set the function to pressure cook on high for 4 minutes. Put on the cover and press start.
- Release the pressure. Fluff with a fork.
