EJJEH (Egg Omelet with vegetables)


  4 zucchini - grated

  ½ teaspoon salt

  8 eggs

  2 cups finely chopped parsley

  ½ cup flour

  1/4 cup chopped parsley

  1/2 cup chopped scallions

  1 teaspoon salt

  ½ teaspoon black pepper

  ½ teaspoon allspice

   Vegetable oil for frying




Combine well beaten eggs with rest of ingredients. Drop by spoonful into hot fat and fry until golden.

Makes about 20 small omelets.


Lara Kh.