Name: Fresh herb omelette with caramelised onions (Ijeh)
Yield: Serves four
Cuisine: Palestinian
Ingredients: ¾ tsp dried mint; 110 ml olive oil; 3 onions, thinly sliced (450g); 30 g unsalted butter; ½ tsp baking powder; 125 g feta, roughly crumbled; Salt and black pepper; 2½ tsp za’atar; 20 g mint leaves, half roughly chopped and the remainder left whole; 1 green chilli, deseeded and finely chopped; 20 g parsley leaves, half roughly chopped and the remainder left whole; 6 spring onions, trimmed and finely sliced (90g); 8 eggs, beaten; 2½ tbsp plain flour

Preparation info

Serves
four

Difficulty
Easy

Appears in

Falastin

By Sami Tamimi and Tara Wigley

Published 2020

About

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