In a suitable pan, heat the oil and brown the minced meat, until cooked

Stir in the onions, once cooked add and stir in the chopped parsley along with the spices

Remove from the heat and allow to cool

In a large bowl, add flour, eggs, salt, and mix together using a whisk

Add the parsley, meat and onion mixture on top of the whisked egg mixture and stir together.

In a suitable tray, pour oil and heat the tray on a stove top. Begin to pour the ejjeh mixture. Allow to cook the bottom. Once the ejjeh has cooked from the bottom, cook the top of the
tray in a oven

Served with thyme salad, or tahina parsley paste.

Mix tahina, with water, lemon juice and salt making a smooth sauce.
Add chopped parsley, and mix

By: Bara'a choughari