Ijeh [Palestine or Syria]

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The exact origins of ijeh is hard to pinpoint with some cookbook authors claiming the dish to be an egg fritter from Palestine while others are sourcing it as a dish similar to latkes and originally from Syria. If any of you can clarify or have additional insight into this dish, please share with us in the comments below as we would love to know more!

The recipe that caught our eye can be found posted here by Refinery29, but the original comes from the book Palestine on a Plate by Joudie Kalla. Her take on ijeh is in the form of “Fluffy Egg Fritters with Tomato Salsa” and it is an absolutely fresh and comforting way to start the morning. We’ve adapted the recipe slightly based on how we approached the dish and to accommodate the ingredients in our pantry (because we did not have both fresh AND dried mint) and modified the amounts used based off of the size of our produce (our tomatoes and onions were quite large). As with any recipe, feel free to tinker with it by adding or taking away ingredients according to your taste preferences.

We’ve followed the suggested hierarchy of fresh herb amounts by using a large handful of parsley, a small bunch of chives and even less mint leaves, but really, include as much or as little of each as you like. To get through the prep work quickly, have a large mixing bowl out for the ijeh ingredients and a smaller mixing bowl out for the salsa ingredients so that you can do the knife work for both at the same time since they share several ingredients.

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Ijeh [Palestine or Syria]

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer, Breakfast, Brunch, Side Dish, Snack
Cuisine: Palestinian, Syrian
Keyword: Eggs, Ijeh
Servings: 4 servings


  • 1/2 large yellow onion finely diced
  • 1 jalapeno finely diced
  • 1/2 large heirloom tomato deseeded & finely diced
  • 2 cloves garlic minced
  • fresh parsley leaves finely chopped
  • fresh chives finely chopped
  • fresh mint leaves finely chopped
  • 1 1/2 tbsp all-purpose flour
  • 1/4 tsp baking powder
  • 8 eggs beaten
  • kosher salt
  • freshly ground black pepper
  • sunflower oil


  • 1/2 large heirloom tomato, finely diced
  • 1 clove garlic minced
  • fresh parsley leaves finely chopped
  • fresh mint leaves finely chopped
  • 2 lemons freshly juiced
  • extra-virgin olive oil
  • kosher salt


  • Make the batter. In a large bowl, mix together the onion, chile, tomato, garlic, parsley, chives, mint, flour, and baking powder. Whisk in the beaten eggs until the batter is combined. Add a generous pinch of salt and freshly ground pepper.
  • Prepare the cast iron. In a cast iron skillet, pour in enough sunflower oil to coat the bottom and heat over high heat.
  • Shallow-fry the ijeh. Ladle the batter into the skillet to form as many fritters as would fit. Let cook until the bottom of each fritter is lightly browned, about 2 minutes, then flip and continue cooking until the fritter is cooked through, about another 2 minutes. Transfer to a paper towel lined plate to drain of excess oil. Add more sunflower oil to the skillet as needed before starting the next batch.
  • Make the salsa. In a medium mixing bowl, mix together the tomato, garlic, parsley, mint, lemon juice, extra-virgin olive oil, and salt to taste.

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