Ejjeh Recipe

• 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

• 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.