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Wednesday, April 22, 2009

Ajhi B'ziat

Ajhi B'ziat
Ajhi or Ijee B'ziat (Eggs Omelet) is a famous Lebanese dish for beakfast. If you whipped one of these up on the morning after a hot date, let me guarantee that your guest will be impressed.

  • 6 eggs
  • 2 Tablespoons minced fresh parsley
  • 2 Tablespoons minced fresh mint
  • 4 green onions, minced
  • 3 cloves garlic, minced (Optional)
  • 2-3 Tablespoons olive oil
  • salt and pepper to taste
  • Heat the oil over a low heat in a non-stick skillet while you whip the eggs. Mix in the parsley, mint, green onions and garlic. Fry in the hot oil as you would any omelet. Serves 3
Another similar way to prepare Ajhi or Ijee B'ziat (Eggs Omelet)

  • 4 eggs
  • 1/4 cup chopped mint
  • 1/4 cup chopped parsley
  • 1/2 cup chopped scallions
  • 1 tsp. flour Salt and pepper
  • Combine well beaten eggs with rest of ingredients. Drop by spoonfuls into hot fat. Makes about 20 small omelets.


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