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