Salads and appetizers
ChefRania Salloum
Fried Omelette
Fried ajja — a mix of vegetables and beaten eggs. You can deep-fry them in plenty of oil or cook them in a non-stick pan for a healthier, lighter meal.
Fried ajja — so easy when sudden hunger strikes :) It's common to serve ajja alongside other fried dishes.
Ingredients
Start here, then move straight into the method.
- Half a bunch of parsley
- 2 zucchini
- 1 potato
- 20 mint leaves
- 8 stalks green onion (spring onions)
- 1 large tomato
- 3 eggs
- 1 1/2 cups flour
- Salt
- A pinch of paprika
- A pinch of white pepper
- A pinch of seven-spice mix
- 1/2 tablespoon baking powder
Method
Follow the cooking sequence without leaving the page.
- Finely chop the mint, parsley and green onions, and grate the remaining vegetables.
- Add the eggs and whisk, then add water, the flour, salt and spices and whisk well.
- Just before frying, add the baking powder and whisk.
- Using a soup ladle, scoop some of the ajja batter and pour it into plenty of hot oil.
- Fry the ajja until golden, then remove from the oil. Continue frying the rest in the same way until finished.
- Drain the ajja and place on kitchen paper to absorb excess oil.
- Serve the fried ajja immediately while hot.
- For more of Rania's delicious dishes, see Chicken Stroganoff
Recipe tags
Salads and appetizersInternationalVegetarianDairy freeNut free
Notes and serving ideas
- Chicken Stroganoff
