The Science of Spice

112 Spice Profiles

Ejjeh is a Lebanese omelette of fresh herbs and

courgettes, normally spiced with a regional baharat

(see pp23 and 26), but enlivened here with North

African harissa paste. In a twist on the paste’s

usual recipe, dill seeds replace caraway, black lime

supplants preserved lemon, and the rich smokiness

comes from chipotle instead of smoked paprika.

EJJEH WITH COURGETTE,

FETA, AND DILL AND

BLACK LIME HARISSA

1

First make the harissa paste. Preheat the oven to 200°C (400°F/

Gas 6). Place the chillies and pepper on a lightly oiled baking sheet

and roast in the oven – 15–20 minutes for the chillies, and around

30 minutes for the pepper – turning a few times until tender and

lightly charred.

2

Remove from the oven and place in a sealed plastic bag for a

few minutes to help to loosen the skin. Once they are cool

enough to handle, pat them dry and peel. Deseed the pepper and

roughly chop, along with the chillies.

3

Blend the chillies and pepper in a food processor, then add the

rest of the harissa ingredients and blitz until smooth. Loosen

with a little water if the mixture is too thick. Transfer to a small, clean

glass jar, seal, and store in the fridge. You will have enough harissa for

15 tablespoons, and it will keep for about a week in the fridge.

4

Now make the omelette. Set the grill to a high heat. Place a

medium-sized frying pan over a medium heat, add the olive oil,

and cook the grated courgette for 4–5 minutes, stirring, until it starts

to soften and turns slightly golden.

5

Sprinkle over the herbs, dot the harissa around, and then add the

chopped feta and a grind or two of black pepper. After 30 seconds,

pour in the eggs and cook for 3–4 minutes, until the base is firm but

the top is still liquid. Transfer to the grill and cook for 1–2 minutes,

until the omelette is risen but still slightly gooey.

6

Serve stuffed into pitta bread with a za’atar-dressed radish

and green leaf salad.

Serves 2–3

Prep time 10 mins

Cooking time 30 mins

For the harissa

5 large red chillies

1 red pepper

1 tbsp chipotle chilli paste

½ tsp dried chilli flakes

½ tsp cumin seeds, toasted and ground

½ tsp dill seeds, toasted and ground

2 large garlic cloves, crushed

1½ tsp red wine vinegar

3 tbsp olive oil

pinch of sea salt

½ tsp black lime powder

For the omelette

1 tbsp olive oil, plus extra for dressing

1 courgette, grated

large handful of parsley leaves,

chopped

large handful of mint leaves, chopped

1 tbsp harissa (use extra for more heat)

200g (7oz) feta cheese, drained and

roughly chopped

4 large eggs, lightly beaten and

seasoned with sea salt and black

pepper

sea salt and black pepper

To serve

pitta breads and a radish and green

leaf salad, dressed in olive oil and

za’atar (see recipe p22)

SPICE

IDEAS

Try swapping dill for

other spices on the

aniseed spectrum,

such as anise, star anise,

allspice, or liquorice.

Experiment with

different sweet–sour

substitutes for black

lime, such as sumac,

barberry, amchoor,

anardana, tamarind, or

lemon myrtle.

Draw on the wide

range of chillies

available, fresh and

dried, to vary the

degrees of heat,

smokiness, and

flavour complexity.

112-113_Recipe_Ejjeh.indd 112 04/06/2018 15:47