On
Aleppo omelettes (Syrian spicy fritters)
| Preparation time | Cooking time | Fruit & vegetable serves | Cost |
|---|---|---|---|
| 10 mins* | 10 mins* | 1 serve per person | $3 per person |
*Cooking times are based on 4 serves. You may need to cook for less time for 2 people; more time for 6 people.
Ingredients
| Ingredient list | for 2 people | for 4 people | for 6 people |
|---|---|---|---|
| Eggs | 3 | 6 | 9 |
| Onion, finely diced | ½ | 1 | 1½ |
| Fresh flat-leaf parsley, stalks removed, finely chopped | ½ bunch | 1 bunch | 1½ bunches |
| Green shallots, finely chopped | 1 | 2 | 3 |
| Garlic cloves, crushed and finely minced | 1 | 2 | 3 |
| Ground Aleppo or black pepper | ½ tsp | 1 tsp | 1½ tsp |
| Aleppo spices or Lebanese 7 spice (Baharat) (see tips) | 1 tsp | 2 tsp | 3 tsp |
| Zucchini, grated and squeezed of liquid (optional) | ½ | 1 | 1 to 2 |
| Ground cumin (optional) | 1 tsp | 2 tsp | 3 tsp |
| Ground coriander (optional) | 1 tsp | 2 tsp | 3 tsp |
| Plain flour | 2 tbsp | 4 tbsp | 6 tbsp |
| Water | 2 tbsp | 4 tbsp | 6 tbsp |
| Olive or vegetable oil | 1 tbsp | 2 tbsp | 3 tbsp |
| Serve with lemon wedges and natural Greek yoghurt or Ayran yoghurt drink (see tips) |
Equipment
Frypan, egg flip, egg rings, measuring spoons, wooden spoon, mixing bowl or jug, fork, chopping board and knife, paper towel or clean tea towel.
Steps
- Rinse the parsley, green shallots and zucchini (if using) in cold water and pat dry in a clean tea towel or paper towel. Remove stalks from parsley, chop the parsley leaves and green shallots finely. Grate the zucchini and squeeze to remove the liquid before using in the omelette mix (please note it is not traditional in Syria to add zucchini)
- Whisk the eggs in a mixing bowl and add all the ingredients, except the flour. Stir to combine
- Stir in the flour, 2 tablespoons at a time, to make a thick batter. Add in a little water if too thick
- Heat oil in a frypan on a medium heat. Pour the batter to make a 7cm-wide circle for each omelette, or use an egg ring. Flip omelettes over when the edges become darker in colour.
- When the omelettes are cooked on both sides, lift onto a serving plate. Repeat until all batter is used
- Serve with a yoghurt drink like Ayran or a dollop of Greek-style yoghurt, and a side of salad or soup or a squeeze of lemon on top
Tips
- Ayran is a refreshing yoghurt drink with water and salt. You can make it with the help of your favourite internet search engine or buy it in Middle Eastern shops
- Aleppo pepper is named after the northern Syrian city of Aleppo and comes from a burgundy chilli also known as the Halaby pepper. Once ripened, the peppers are semi-dried, de-seeded, and coarsely ground. Aleppo pepper is traditionally used to season meat, beans, salads, and muhammara dip
- Ground pepper is now largely used as an alternative, sourced from places like Turkey, due to the challenges of growing and exporting Aleppo pepper from the war-torn Syrian region. Syrian communities who’ve resettled in Australia often use ground black pepper as a substitute
- Aleppo spices are a mix of dried and ground spices that you can use to season lots of Middle Eastern dishes. Baharat is a Lebanese 7 spice mix that is similar. Try making this delicious spice mix yourself by mixing together ground cinnamon (4 tsp), cardamom (1 tsp), turmeric (2 tsp), cloves (½ tsp), ground ginger (4 tsp), nutmeg (⅛ tsp) and black pepper (⅓ cup). Store in an airtight container
Acknowledgements: Thank you to one of the Syrian Bilingual Community Educators from the NSW Refugee Health Service for providing this warm and delicious recipe and introducing us to the spices of Syrian cuisine. Thanks also to our recipe road testers’ suggestions.