Ojji (Syrian Omelette) - Syrian Cooking

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Syrian Cooking by Ghinwa Alameen is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
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Ojji (Syrian Omelette)

Written by Ghinwa Alameen

Thursday, 07 January 2010 03:49

Crunchy from the outside, chewy from the inside, this is Syrian ojji/omelette. Traditionally made with parsley, yet you can use spinach or zucchini or your favorite veggie. Syrian oftentimes eat it with Addas bi Husrem (Lentil parsley soup).

Ingredients

6 large eggs
15 tablespoons flour (2.5 tb per egg)
1 bunch parsley, chopped
1 large chopped onion
1/2 olive oil
1/4 teaspoon ground red pepper
1/2 teaspoon allspice
1/2 tablespoon Salt

Directions

In a mixing bowl, add onion, eggs, parsley and mix well. Stir in flour until incorporated. Add salt and spices. Batter will be thick.
In a big skillet over medium heat, add 3 tablespoons of olive oil and heat for 30 seconds.
Scoop 1/3 cups of batter and level them down a little with a spatula. Each will make one ojji of 1cm height.
Flip the ojji after 1-2 minutes when it turns pink. Remove when other side turns pinkish brown too (after 1-2 minutes).
Serve immediately with addas bi husrem or your favorite soup.

Comments (4)

|2010-07-03 15:27:16 sam

marhaba..a very herby delicious fritter..our family uses the bottom to the light green part of a bunch of spring/green onions in addtion to parsley..when you say onion to mean a yellow onion?
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|2010-07-03 19:56:50 Ghinwa

Marhaba Sam, I love the idea of using green onions. I'll try it next time. They're fragrant and flavorful. My family uses regulr Syrian yellow onion. It's not as sweet as the USA ones, but milder than Syrian blue onion.
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|2010-07-06 13:03:50 Greta - gluten free

Gwinwa,
I've made these twice, using besan (chick pea flour) and spinach. We added extra allspice and red pepper last night and served them with Addas bi Husrem. The strong lemon and parsley of the soup really complimented the gentle flavors of the ojji. Thanks.
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|2010-07-06 18:00:24 Ghinwa

Hi Greta, I also made Ojji several times with spinach or zucchini, but the authentic Syrian version is with parsley as it is the most consumed herb in Syria (people sometimes in big bunches 20 times bigger than the ones in the US!). Adding besan is a great gluten-free substitite and for extra flavor. I'm glad you like it. Ojji and Addas bi Husrem were my favorite summer combination growing up.
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