Edgeh are herbed omelets cooked in olive oil and traditionally served during Chanukah in Syrian communities. The rest of the year you can find them at street stands in innumerable variations throughout the Middle East.
- 4 large eggs, beaten
- 5 tablespoons scallions, green and white parts chopped
- 4 tablespoons parsley, mint and/or cilantro, chopped
- ½ cup fine breadcrumbs*
- ½ teaspoon cumin
- Salt and pepper
- ½ cup pure olive oil
- In a mixing bowl, combine eggs, scallions and your herb or herbs of choice. Parsley is traditional but mint or cilantro are great, too, alone or in any combination. Hint: When rushed, I like to use a pair of scissors for chopping. Add bread crumbs and seasonings until well incorporated. If your bread crumbs are already seasoned, there may be no need to add salt. If they are salt free, add 1 teaspoon kosher salt to the batter. Heat the oil in a large skillet at medium temperature. The oil is ready when you can drop a bit of batter into the oil and it sizzles. For each edgeh, drop 2 tablespoons of batter into the hot oil. Fry on each side until golden. Serve warm or at room temperature.
- *For a gluten-free and more nutritious alternative to white breadcrumbs, use chickpea flour, known as besan in Middle Eastern markets.