Remember back when we made ejjeh potato? Though we posted it as a Chanukah treat, it’s also really a great lunch box staple along with this, ejjeh parsley. We also love making leek ejjeh for Rosh HaShanah, by the way.I changed around the recipe I found a little bit, mostly to make use of what I already had in my kitchen. The original recipe calls for matzah meal and scallions, but I substituted for breadcrumbs and Spanish onion. I don’t think it changed the flavor that much, since the parsley is so strong. The recipe also didn’t have measurements for the parsley or onions, it just said “1 bunch” so I took the liberty of measuring mine – I used half a bunch of parsley, with most of the stems removed, and it was one cup, and I chopped half an onion, which was half a cup. The ejjehs are not too oniony, and the onion flavor that IS there is sweet and mild.
My favorite way to eat this is with salty Syrian cheese. You can also just enjoy with a half of a pita bread, like the photo above.
Makes 8-10 patties
- 1 cup chopped parsley, most of the stems removed
- 1/2 cup chopped onion (or scallions)
- 1 teaspoon salt
- 1/2 teaspoon allspice
- 1/4 teaspoon cinnamon
- 3 tablespoons bread crumbs (or matzah meal)
- 2 eggs
- Oil and/or butter for frying
1. Combine chopped parsley, onions, salt, allspice, cinnamon, eggs, and matzo meal and mix well. Let sit for 10 minutes.
2. Heat up a skillet or frying pan and cover the bottom with oil or butter.
3, Drop tablespoons of parsley mixture to frying pan and fry for 1-2 minutes on each side.
4. Let drain on paper towel.
5. Repeat with remaining parsley mixture, adding more oil/butter if needed.
6. Serve in sandwiches with slices of Syrian cheese, and enjoy!