Linda Dalal Sawaya, Memories of a Lebanese Garden, Saudi Aramco World, January/February 1997.
Light and delicious, 'ihjee can be served for breakfast, brunch, lunch or dinner, tucked into a round of pocket bread with feta cheese or jibn (soft, fresh cheese like Neufchatel), olives and sliced cucumbers.
1 white onion, chopped fine
1/2 tsp. salt
1/4 tsp. black pepper
Dash cayenne pepper
1/2 tsp. cinnamon
2 tbs. flour
1 tsp. baking powder
4 green onions, chopped fine
1/2 bunch parsley, stems removed, chopped fine
1/4 cup clarified butter and olive oil in equal parts
4 sprigs fresh spearmint, stems
Chopped fine celery tops
Place onions in a bowl and mix with spices, flour and baking powder. Add green onions, parsley and, if desired, mint and celery leaves. Crack eggs over the top and mix well with a fork. Heat oil and butter in skillet to medium high. Pour in mixture and spread it out evenly. Cook until golden brown (about three minutes) and until top is not runny. Flip over carefully and brown. Serve hot, warm or cold.
Linda Dalal Sawaya