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Saturday, March 07, 2020

Recipe Round Up: 'Ijja

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'Ijja

This is the Arab version of an herbed omelet. It isn't the most beautiful dish, but it is delicious. My mother taught me to make these, and I am teaching my kids to make them now. Eggs for our family means lots of eggs, so you may wish to scale back for your family size. They are good cold and leftover on toast, though, so you may wish to save a few in the fridge.

20 large eggs
1/2 cup plus 2 tablespoons half and half or milk
10 scallions, trimmed and finely minced
1 large bunch flat-leaf parsley, trimmed and finely minced
1 large bunch cilantro, trimmed and finely minced
2 teaspoons kosher salt
5 tablespoons unbleached, all-purpose flour
10 tablespoons unsalted butter
10 loaves of Khoubz Araby, warmed or 10 slices of toast, to serve

Preheat oven to 350 F. Grease a baking sheet and have a piece of aluminum foil ready.

Crack eggs into a large mixing bowl or fork and whisk well until they are completely blended. Add half and half or milk and continue to whisk until smooth.

Add scallions, all the herbs, and salt. Fold into the custard mixture. Sprinkle flour over the mixture while whisking vigorously until it is completely blended. The mixture should be substantially covered with small bubbles on the surface.

Heat a skillet over high heat until hot, and add 1 tablespoon of butter. As soon as it begins to foam, pour about 1 cup of the custard mixture into the pan and lower heat to low. Allow to set for about 10 - 20 seconds. Slide a rubber spatula around the sides of the pan, to lift the edges of the egg so it does not stick.

When the omelet turns light golden brown, after about 2 minutes, flip over and cook another 2 to 3 minutes. Transfer to the prepared baking sheet and cover with foil, placing in the heated oven to keep warm.

Repeat this process for the rest of the egg mixture.

Slice the warm Arabic bread on the side to make a large pocket and slide the 'ijja inside, or place on top of toast and serve with any fruit you like.

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