Ejjeh Recipe

Ejjeh Recipe

  • Ingredients

  • Method


  • 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)


  • 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.

Shop products used in this recipe

Carrots Loose - per carrot


$2.99 per kg


$6.99 per kg
Pumpkin Butternut Half


$3.99 per kg
Onions Brown


$3.59 per kg



Oasis - dried mint 40g



self raising flour 1kg




Oasis Labneh dip 225g