Recipe: Ojji

The Metro Yeoman is in Deutschland for work, which means it's just Bridey, Mason, and Jack at home this week. Mason and Jack, btw, are the world's cutest cats with a total of three eyes. Yes, they're that superior: they don't even need two full sets. 

Jack (left); Mason (right).

Usually when I want eggs for dinner I commandeer my better half because he is exceedingly adept at preparing all variants: scrambled, poached, sunny-side up, etc.  But his absence was a good opportunity for me to hone my own skills by making ojji, a type of Syrian omelet. I cooked it and relished it; now, I just have to learn how to pronounce it. The recipe below is adapted from syriancooking.com; I have seen others on the interwebs that involve mint, which I excluded only because I worried it would overwhelmed the more delicate flavors of the parsley and onion. 

Ingredients

• 6 large eggs

• 1 cup flour

• 1/4 cup chopped fresh parsley

• 1/2 cup chopped white onion

• 3 tablespoons olive oil

• 1/4 teaspoon ground red pepper

• 1/2 tablespoon salt

Directions

1. Combine eggs, flour, parsley, and onions in a mixing bowl. Add in pepper and salt slowly. Batter will be thick.

2. Heat olive oil in skillet over medium heat for just under a minute.

3. Ladle small (or large depending on how big you want your omelet patties) scoops of batter onto the skillet. Brown on both sides but do not overcook lest interior become dry.