3ejje
This egg delight is known in the north of Lebanon. Growing up, I remember my mom used to assign my dad the task of going to the bakery every Sunday morning to make us 3ejaj (baked omelette in dough) and mana’eesh (zaatar pizza). She made sure to give him fresh organic eggs and home made zaatar for the guaranteed best ultimate result. The minute he came back with the heavenly goodies, we would rush to the kitchen, attracted by the irresistible aroma, to devour them while still warm.
Eventually my mother mastered the art of making the dough herself and 3ejje became soon enough a staple of her kitchen.
I still recall during a recent visit to Lebanon, her dextrous fingers massaging the dough and shaping it into a well where she poured the egg mixture to bake in her own oven.
She prepared so many very quickly making it look like so easy. Mama did so much with such ease. She never complained, or said “I can’t.” She just gave, and it made her happy.
3ejje
Ingredients
- 1 pound flour
- 1/2 tsp active dry yeast
- 1 tsp salt
- 1/2 tsp sugar
- 1/4 cup vegetable oil
- 1/2 cup lukewarm water or as needed
- 10 eggs
- 1 tsp salt
- 1/2 tsp allspice
Instructions
- Make the dough: Mix the flour with the yeast, salt and sugar. Add the oil and water and knead until you get a smooth dough.
- Shape the dough into a ball, wrap it with plastic paper and place it in the fridge for 2 hours or up to overnight .
- Heat the oven to 400 degrees F(200 C).
- Cover a baking tray with parchment paper.
- Remove the dough from the fridge and cut it into into 8 small balls. On a floured surface, shape each ball into a well making sure the edges are high enough to contain the egg mixture without over pouring.
- Place each well on the prepared pan.
- In a big measuring cup, whisk the eggs vigorously with the salt and allspice.
- Divide the egg mixture among the dough wells.
- Place in the heated oven and bake for around 15 minutes or until set in the center.
- Remove from the oven and serve warm. Enjoy!
