Palestinian omelettes have a little bit of flour and baking powder added to the mix. This (along with the fact that they are fried in a generous amount of olive oil) makes them something between an omelette, a pancake and a frittata. They’re crisp around the edges, puffed up in the middle, and comforting through and through. The fresh herbs and white cheese are traditional, the caramelised onions less so.
Ijeh can be eaten either warm and fresh from the pan, for breakfast or a light