Sarina Roffe's edja (Syrian hamburgers) from Jewish Cooking in America by Joan Nathan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on October 12, 2019

    These were really interesting - like a cross between an omelette and a latke with ground beef nubbins mixed in. Tasty. I ate them straight-up - they might be more fabulous as part of a sandwich as specified in the recipe. They'd probably be good with other ground meats, too - chicken, lamb, pork, turkey. Mince the onion and celery finely unless you like the crunch they provide when cut larger. Be careful not to make the "hamburgers" too big or flip them too soon - they get messy if you do. They freeze fine, though they lose the nice, slightly crunchy exterior they have when fresh.

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