Parsley omelets (Ujjet baqdoones) from The Aleppo Cookbook: Celebrating the Legendary Cuisine of Syria (page 67) by Marlene Matar

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Notes about this recipe

  • MarieMacCheese on January 04, 2026

    I really love this. The small egg bites are great but add complexity. The second time, I made it as a traditional omelette and it was equally delicious and much less work. I’d be curious about the oil frying that I’ve seen in videos, but this is already so delicious, it’s hard to beat. I did fry the onions and garlic first and then put the egg mixture in afterwards with the spices, as I found the onion was not always cooked through the first time.

  • blushresponse on August 11, 2025

    I made this in the oven as instructed but I am curious how it would taste if done the more traditional manner of frying it into individual *hand* omelets.

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