Zucchini and leek ijeh (Arabic frittata)

What better way to welcome the weekend than with the smell and sound of frying herb-loaded ijeh? This is a thick, delicious frittata-like mixture of zucchini, leeks, peas, herbs and eggs. The Palestinian version is often made with finely chopped herbs and onion. This recipe from Sami Tamimi is good with chopped salad, shatta (traditional chilli sauce) and warm bread.

Zucchini and leek ijeh (Arabic frittata). Credit: Ebury Press

• serves

  4-6

• prep

  10 minutes

• cook

  35 minutes

• difficulty

  Easy

Ingredients

• 250 g frozen peas, defrosted
• 2 zucchini (courgettes) (300 g)
• 1 small onion (150 g)
• 1 large leek, finely chopped (175 g)
• 50 g plain flour
• 15 g fresh parsley, finely chopped
• 10 g fresh mint leaves, thinly shredded
• 1¼ tsp dried mint
• 1 tsp Aleppo chilli flakes (or regular chilli flakes)
• ½ tsp ground turmeric
• 1 tsp dill or fennel seeds, slightly crushed
• 3 large eggs, lightly beaten
• Salt and black pepper
• 45 ml olive oil
• Lemon wedges and sour cream, to serve

Instructions

1. Put the peas into a food processor and blitz for a few seconds – you want them to be slightly crushed but not mushy. Place in a mixing bowl and leave aside.
2. Trim the zucchini (courgettes) and peel the onion, then, using the coarse side of a box grater, grate them on to a clean tea towel or muslin. Gather the ends of the tea towel and twist hard over a bowl to squeeze out as much liquid as possible. Add the grated zucchini and onion to the peas, along with the leek, flour, herbs, spices, eggs, 1¾ tsp of salt and a good grind of black pepper. Mix well to form a uniform batter.
3. Place a large (28 cm) shallow non-stick pan (with a lid) on a medium heat and add the oil. When the oil is hot, add the ijeh mixture, smoothing it down to make an even patty. Partly cover the pan and cook for about 17 minutes on a low heat, shaking the pan a few times to make sure it doesn’t stick at the bottom, and running a rubber spatula around the sides, until the edges start to get golden brown. Get a large flat plate and it place over the pan.
4. Carefully invert the pan, plate and all, so that the ijeh ends up on the plate. Slide it back into the pan to cook uncovered for 15 minutes, until it is firm and cooked through. When ready to serve, slide the ijeh on to a serving plate, squeeze over a little lemon juice and serve with lemon wedges and sour cream on the side.

This is an edited extracted from Boustany by Sami Tamimi (Ebury Press, $HB65.00). Photography by Ola O. Smit.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.