Ejjeh — Herb-Packed Eggs Fritters with Scallions

Ingredients

• 5 Eggs
• 6 Scallions, sliced thin
• 2 cups parsley and mint, finely chopped
• 3 tbsp flour
• ½ tsp baking powder
• 1 tsp ground cumin
• ¼ tsp allspice
• 4 tbsp olive oil
• Salt and black pepper
• Pita, labneh, and pickles, for serving

Method

1. Beat the Eggs with the flour, baking powder, cumin, allspice, salt, and pepper until smooth. The flour is what holds these together as fritters rather than a floppy omelette.
2. Stir in the herbs and Scallions. The batter should look overwhelmingly green with just enough egg to bind it — if you can see much yellow, add more herbs.
3. Heat 2 tbsp of the oil in a skillet over medium. Drop in ¼-cup portions and flatten them slightly into rounds about 3 inches across.
4. Cook 2–3 minutes a side until deeply golden and set through, adding oil between batches. Lower heat and longer cooking beats high heat here — the centers need time.
5. Drain briefly and serve hot or at room temperature, stuffed into pita with labneh and pickles.