These are super easy to put together and a staple of Lebanese home cooking. You may not find them in restaurants very often (or maybe on the breakfast menu if you're visiting the country), but they are authentic nonetheless.
There is a fluffiness to these omelets that changes your perspective on omelets, especially if you're a Westerner. This is due to the pinch of baking soda used in the egg mix. You can see the omelets puff up immediately after you put them in the hot frying pan, and it's a beautiful and satisfying sight.
Recipe source: Hadia.
Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Dark chocolate orange brownies.
Five years ago: Mozzarella in carozza (Italian fried sandwiches).
Six years ago: Boulangère potatoes (French).
Seven years ago: Grasshopper hot chocolate.
Eight years ago: Veronique chicken salad (French), Semolina milk pudding with pear-cardamom puree and honey and Polenta with sour cream and cheese (Romanian).
Ingredients:
- 5 eggs
- 1 cup parsley, finely chopped (about 2 large bunches)
- 1 large onion, finely chopped
- 1/4 teaspoon freshly grated black pepper
- 1 teaspoon salt
- A dash of cinnamon powder
- 1/3 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- canola oil, for deep frying
In a bowl, mix the onion with salt and pepper. Add the lightly beaten eggs and the parsley to the onion and whisk everything together.
Add the flour, baking powder, and baking soda. The basic mix is now done.
Heat the oil in a saucepan to an adequate frying temperature.
Working in batches, drop the batter using an ice-cream scoop (one scoop for each fritter).
Cook, turning the fried omelets until golden and crispy.
Remove with a slotted spoon. Transfer to serving plates and dig in! :)
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