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Gallery Recipe Summary Servings: 4

Ingredients Ingredient Checklist 2 large bunches fresh parsley leaves, (about 6 Cups), washed and dried 1 large bunch scallions, washed, dried, and trimmed 7 large eggs 3 tablespoons matzo meal 1 teaspoon coarse salt 1/4 teaspoon ground allspice Canola oil, for frying Pita bread, for serving (optional) Beefsteak tomato slices, for serving (optional) Spicy pickles, for serving (optional) Pinch of cinnamon

Gallery

Recipe Summary Servings: 4

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 2 large bunches fresh parsley leaves, (about 6 Cups), washed and dried 1 large bunch scallions, washed, dried, and trimmed 7 large eggs 3 tablespoons matzo meal 1 teaspoon coarse salt 1/4 teaspoon ground allspice Canola oil, for frying Pita bread, for serving (optional) Beefsteak tomato slices, for serving (optional) Spicy pickles, for serving (optional) Pinch of cinnamon

Directions

In the bowl of a food processor, combine parsley and scallions; pulse until roughly chopped.

Beat eggs in a medium bowl. Stir in parsley, scallions, matzo meal, salt, allspice, and cinnamon.

Heat 1/4-inch oil in a large skillet over medium-high heat. Carefully drop 2 tablespoons of parsley mixture into oil, spacing a few inches apart. Cook, turning once, until golden brown, about 3 to 4 minutes. Transfer to a paper towel-lined plate; repeat with remaining parsley mixture, adding more oil to pan if necessary. Serve immediately, with pita bread, tomato slices, and spicy pickles, if desired.

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All Reviews for Edjeh

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All Reviews for Edjeh

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    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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