Ejjeh is a popular Lebanese dish that is similar to Latkes except that is usually made with squash and herbs or just herbs. It is fried in olive oil and serve in a pita with tomatoes or a salad. My Mom usually made them from the pulp leftover from another dish; stuffed courgettes/squash. We used to patiently wait around to steal them as they come out against Mom’s protest. In later days, to our disappointment, she started making a healthier baked version of the same dish. It comes out like a quish without the crust and the cheese or like a frittata. Mom’s recipe included fresh dill and parsley and that’s what I like to do. You can choose your own like tarragon, chives or whatever is on hand. This recipe is quick paired with a green salad dressed in a vinaigrette is perfect for lunch, packed for a picnic and even a light summer dinner. I like it in a pita with tomatoes and salt. Yummmmmy……
Ingredients: Serves 4-6
2 medium size zucchini, shredded
½ medium size yellow onion, finely diced
3 tbs. chives or scallions, freshly chopped
½ bunch Italian parsley, finely chopped
3 dill fronds, finely chopped
6 tbs. Rice flour or All Purpose flour
6 eggs , well beaten
1 tsp. salt
½ tsp. black pepper ¼ tsp. chili flakes (optional)
3 tbs. extra virgin olive oil for cooking
Instructions:
Heat your oven at 350 degrees. Prep all your ingredients. Beat the eggs with the salt, spices and herbs. Mix all the ingredients together. Brush a 12”x8” or equivalent roasting pan (I prefer Pyrex) with the oil making sure to paint the sides, place pan in oven until oil starts smoking. Pour mix in pan; spread evenly and bake for 30 minutes. Turn broiler on low and broil for 3 minutes until top is golden. Serve warm, at room temperature or cold.
Variations: You can add half a cup of crumbled feta cheese to the mix but make sure to decrease amount of salt. For an Italian taste sprinkle with parmesan cheese before you broil it. Asparagus, spinach, kale or chard; blanched an chopped would be a great substitute to zucchini.
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