Post by braided-rug on Aug 28, 2006 16:32:57 GMT 10
This sounds like an interesting recipe. Feel free to add your favourite recipe for using up zucchini.
"Ijjie (Marrow Omelettes)
Ingredients
Pulp of 12 small marrows (up to 750 g)
1 large onion, finely chopped
½ cup freshly chopped continental parsley
½ cup freshly chopped mint
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon freshly ground allspice
½ teaspoon chilli powder (optional)
¾ cup self-raising flour, sifted
4 eggs
¾ cup olive oil
Method
1. Squeeze the marrow pulp firmly to remove all moisture. Chop coarsely and place in a bowl. Add onion, parsley, mint, salt, spices and flour and mix thoroughly to combine. Break in eggs and mix to combine.
2. Heat oil in a frying pan. Spoon in 1 tablespoon of omelette mixture and lightly pat down to form a small round.
3. Fry until golden brown, for approximately 3-5 minutes each side, then remove and drain on greaseproof paper.
4. Repeat until all mixture is used.
5. Serve hot or cold. The omelettes will keep for a couple of days in the refrigerator.
This recipe from Abla Amad's The Lebanese Kitchen is reproduced courtesy of
Penguin Books Australia Ltd."
From: www.abc.net.au/secretrecipes/families/lebanon4.htm
"Ijjie (Marrow Omelettes)
Ingredients
Pulp of 12 small marrows (up to 750 g)
1 large onion, finely chopped
½ cup freshly chopped continental parsley
½ cup freshly chopped mint
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon freshly ground allspice
½ teaspoon chilli powder (optional)
¾ cup self-raising flour, sifted
4 eggs
¾ cup olive oil
Method
1. Squeeze the marrow pulp firmly to remove all moisture. Chop coarsely and place in a bowl. Add onion, parsley, mint, salt, spices and flour and mix thoroughly to combine. Break in eggs and mix to combine.
2. Heat oil in a frying pan. Spoon in 1 tablespoon of omelette mixture and lightly pat down to form a small round.
3. Fry until golden brown, for approximately 3-5 minutes each side, then remove and drain on greaseproof paper.
4. Repeat until all mixture is used.
5. Serve hot or cold. The omelettes will keep for a couple of days in the refrigerator.
This recipe from Abla Amad's The Lebanese Kitchen is reproduced courtesy of
Penguin Books Australia Ltd."
From: www.abc.net.au/secretrecipes/families/lebanon4.htm
