Ejjeh Egg and Parsley Appetizer

Ejjeh is a type of omelet that is made with fresh parsley, egg, dried mint, onion, salt and pepper and then fried in olive oil.  The patties make a delightful appetizer, especially in the springtime.  Our family traditionally serves them as an Easter hors d'oeuvre and eats them cold, tucked into a small slice of Heavenly Armenian Pita Bread.

Ejjeh Egg and Parsley Appetizer with Armenian Pita Bread

What Ingredients Do I Need for Ejjeh Egg and Parsley Appetizer?

  • Fresh parsley
  • Eggs
  • Yellow onion
  • Dried mint, salt and pepper
  • Extra-virgin olive oil

What type of pan do I need to make Ejjeh Egg and Parsley Appetizer?

For this appetizer, you traditionally use a pan that looks like this:

Each of those indentations are about 3" wide.  However, since I didn't have one of these pans on hand, I searched on Amazon for something similar and found a great deal on a cast iron skillet that had a similar look. For those interested, it was called a Filled Pancake Pan. The openings on this pan were a little narrower than I would have liked, but they do the trick.  

I also made some Ejjeh with a cake pop maker that my daughter received for a birthday present, and I have to say that even though the Ejjeh came out smaller than I wanted, they were very easy to make.  No flipping required! Perfect for protein bites! So, you can try any pan you want, of course, but now you know what is traditionally used, and a couple of ways to improvise.

How do I make Ejjeh Egg and Parsley Appetizer?

First, you will want to wash and trim the parsley. Chop the leaves finely. Then dice the onion finely.
Combine chopped parsley and onion in a bowl. Then whisk in the eggs, dried mint, salt and pepper. Heat your pan over a low flame. Pour a bit of oil into each of the egg cups.  Then pour some of the egg batter into each of the openings.  (The exact amount of batter per cup would depend on your pan.) I would recommend leaving a little bit of room at the top so the egg doesn't overflow as it puffs up.

Fry the patties for 3-5 minutes on low until the edges are firm and the bottoms are slightly browned.  Then take two spoons and carefully scrape around the patties to release them and flip them over. Fry on the other side for a few minutes until the egg is set and puffs up a bit.

Ejjeh Egg and Parsley Patties


As mentioned before, we like to refrigerate our Ejjeh and serve them in a slice of Armenian bread, but I ate quite a few while I was making them, and they are great served warm as well.

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