Ejjeh Recipe

Ejjeh Recipe

  • Ingredients

  • Method

Ingredients

  • 2 carrots, grated

  • 1 zucchini, grated

  • ¼ small pumpkin, peeled and grated

  • ½ onion, grated

  • 1 small red capsicum, seeded and grated

  • ½ bunch flat-leaf parsley, chopped

  • 1 tbs garlic & herbs

  • 1 tsp dried mint

  • 1 tsp mixed spice (baharat)

  • 1 tsp Aleppo pepper

  • 1 tsp fine black pepper

  • 1 tsp sea salt

  • 2 cups SR flour

  • 3 eggs

  • rice bran oil (to fry in)

garnish

  • labneh, pine nuts, parsley, olives

Method

  • Place the carrots, zucchini, pumpkin, onion and capsicum in a large bowl with the parsley.

  • Beat the eggs and add to the vegetables. Combine the flour with 2 cups water and add this, also, to the mixture.

  • Add the spices to the mixture, and mix well to form a dough.

  • Fill a deep saucepan or a deep-fryer with rice bran oil and heat to at least 170 C.

  • Using a large spoon, drop dollops of the mixture into the hot oil in several batches so as not to lower the temperature of the oil.

  • Once they are golden on the underside, flip them over until both sides are a deep golden colour. Lift them from the oil and place on paper towels to drain.

  • To garnish ejjeh, place a spoonful of labneh on top and finish with an olive, pine nuts and parsley.

Shop products used in this recipe

Carrots Loose

$0.64

$3.99 per kg
Zucchini

$1.26

$5.99 per kg
Pumpkin Butternut Half

$3.99

$3.99 per kg
Onions Brown

$0.66

$3.59 per kg
Garlic & Herbs

from$4.99

Mint 40G

$2.99

Baharat [Mixed Spice]

from$4.49

Aleppo Pepper 100G

$4.99

Black Pepper Fine

from$4.99

from

Self Raising Flour 1kg

$4.49

from

B.F Rice Bran Oil 375Ml

$6.99

Labneh Dip 225G

$3.49

Pine Nuts 300G

$26.99

from