Middle Eastern Omlettes (Ejjeh)

Ingredients:

- 12 eggs
- 1 cup plain flour
- 1 teaspoon baking powder optional, see below
- 2 heaped handfuls chopped parsley
- Handful chopped fresh mint
- 3 sprigs sliced spring onions
- 1 small finely chopped red capsicum optional
- 1 teaspoon Lebanese 7spice
- Veggie/Canola oil for shallow fry
- Salt & Pepper

Taratour (Tahini Sauce)
- 1/2 cup tahini
- 1/4 cup lemon juice
- 1/4 cup water
- Salt
- 2 crushed garlic
- Chopped parsley
- Whisk the eggs well with the flour baking powder, salt, pepper & Lebanese 7spice. It may look lumpy but that’s fine.

Preparation:

- Add the fresh herbs & mix well, it should be a thick lumpy consistency. Add 2 tablespoons worth per omelette & shallow fry until golden, carefully flip then drain on paper towels. Serve with Taratour

(Tahini sauce).
To make the Taratour
- Whisk the tahini with the lemon juice, water & salt. - Add the garlic & keep adding water/lemon juice until u get the right consistency, it willl look clumpy at first but that’s normal keep whisking until it resembles thin cream consistency. Add parsley & mix through. Add chilli if desired. Taste, adjust flavours if needed.

Notes

– The baking powder creates a fluffy interior & a little puff while maintaining a crispy outside. No baking powder results in a flatter omelette.
– This mixture can be baked, simply place mixture in a greased baking tray/brownie pan. Bake at 180 until golden & cooked through.
– These are delicious In sandwiches or with a side of fresh vegetables & pickles

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