Middle eastern omelet (Ijee):Surprisingly delicious.
November 5, 2009 by Jackie K
Filed under Main Dish, Middle Eastern
عجة Middle Eastern Omelet
An omelette or omelet is a preparation of beaten egg quickly cooked with butter or oil in a frying pan, sometimes folded around a filling such as cheese, vegetables, meat (often ham), or some combination of the above. To obtain a fluffy texture, whole eggs or sometimes egg whites only are beaten with a small amount of milk or cream, or even water, the idea being to have “bubbles” of water vapor trapped within the rapidly cooked egg. The bubbles are what make the omelets light and fluffy. Traditionally, omelet’s are partially cooked on the top side and not flipped, even prior to folding.
The omelets is commonly thought to have originated in the ancient near-east. Beaten eggs were mixed with chopped herbs, fried until firm, then sliced into wedges in a dish known as kookoo in Persian, also known as Igeh or Igee (عجة)in the middle east. This dish is thought to have travelled to Western Europe via the Middle East and North Africa, with each country adapting the original recipe to produce Italian frittata, Spanish tortilla and the French omelets.
Light, delicious and can be eaten for lunch with side salad.
- 7 eggs 1/3 cup chopped parsley
- 4 green onions, chopped finely
- 5 tablespoons butter or oil
- 1 tablespoon fresh mint, chopped or 1 teaspoon dried mint
- salt and pepper to taste
- Whisk the eggs until lightly fluffy. Add all the ingredients except the butter. Heat 2 tablespoons of the butter in skillet. Drop ½ of the mixture in the skillet. When set, turn to the other side. Fry until golden brown. Repeat with the rest of the mixture. Serve with pita bread, or with side salad as a lunch
Cooking time (duration): 15 minutes
Meal type: breakfast
Culinary tradition: Middle Eastern
Recipe by on.
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