Egg Omelette

The omelette originated from ancient Persia.

According to the legend, ancient people used to cook this delicious dish (omelette) annually in Easter. One of famous incidents involving the omelette that when Napoleon Bonaparte and his army were traveling through southern France, they decided to rest for the night near the town of Bessières. He then ordered the people of this town to gather all the eggs in the village and to prepare a huge omelette for his army.

This traditional Syrian recipe of omelette is from a little restaurant called Malik Al Ijja, the King of Omelettes, located in a back alley in Aleppo’s Old City.

Omelet is a dish made from beaten eggs fried with butter or oil in a frying pan. It is quite common for the omelette to be folded around fillings such as cheese, chives, vegetables, mushrooms, meat (often ham or bacon). Ingredients

6 large eggs

1 onion, grated

1 medium zucchini, grated (optional)

Big bunch of parsley, finely chopped

2 tablespoons all-purpose flour

Salt and pepper, to taste

1/2 teaspoon ground pepper

1/2 teaspoon ground cumin

Vegetable oil, for frying

Preparation

1- In a mixing bowl, add the eggs, onion, zucchini, if using, and parsley and mix well. Stir in the flour and add the salt, pepper, and spices. It should make a nice thick batter.

2- Heat 3 tablespoons of oil in a frying pan over medium heat. Put one small ladle of the batter and pour it into the middle of the pan. Level it out a little with a spatula so that it is about 1/2-inch-thick. Cook for 2 minutes, then flip onto the other side and cook for a further 1 to 2 minutes. Each side should be light brown in color. Repeat with the remaining batter, adding more oil as needed.

3- Gently transfer the finished omelet to a plate. Garnish with chopped fresh herbs if desired to serve hot.

Hamsa.Zugheb