Ir'jeh (Syrian Egg Patties)

These patties are perfect lunchbox fare: dainty finger food that tastes great tucked into a pita with lettuce and tomato. If you want to go all Middle Eastern, put hummus and vegetables in your bento, plus dates, olives and oranges. This recipe is adapted from A Taste of Syria (Hippocrene Press 2003), written by my cousin Virginia Gerbino and my uncle Philip Kayal.

Ir'jeh (Syrian Egg Patties) i i
Michele Kayal for NPR
Ir'jeh (Syrian Egg Patties)
Michele Kayal for NPR

Makes 9 servings

Cooking spray

4 1/2 teaspoons olive oil

7 large eggs

3/4 cup chopped flat-leaf parsley

1/2 cup minced onions, squeezed dry in a paper towel

1 large clove garlic

1 1/2 teaspoons allspice

2 tablespoons dried mint

1/2 teaspoon kosher salt

Turn the oven to 375 degrees. Spray 9 cups of a muffin tin with cooking spray, making sure to get the sides of the cups. Pour 1/2 teaspoon olive oil into the bottom of each of the nine cups. Place the muffin tin in the pre-heated oven and heat for 10 minutes.

Crack the eggs into a bowl and beat gently just to break. Add all remaining ingredients and whisk until well combined.

Carefully remove the hot pan from the oven. Pour the egg into each of the nine cups, making each about 2/3 full. Bake for 10 minutes. Remove from the oven and let rest for 10 minutes, until patties deflate. Remove from muffin tin, cool completely, then refrigerate.

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