Herb Omelet Pita Sandwich
There are other options besides fried falafel or spit roasted lamb to fill a pita. A less well-known filling is an herb omelet, called ejjeh in Lebanese cuisine. This version -- made with lots of chopped parsley, dill, mint and cilantro -- mimics the Persian herb omelet called kuku sabzi. It makes a perfect vegetarian sandwich filling, topped with a salad of chickpeas, chopped cucumber and tomato and a refreshing tahini-yogurt sauce.
- Serves: 4 persons
- 1cup diced tomato, in 1/4-inch cubes, a mix of red or yellow, if possible
- 1cup diced cucumber, in 1/4-inch cubes
- ½cup finely diced red onion
- 2cups cooked chickpeas
- Salt and pepper
- Pinch of red-pepper flakes
- 2tablespoons tahini
- ½teaspoon finely grated garlic (about 2 cloves)
- 2tablespoons lemon juice
- 2cups plain whole-milk yogurt
- Salt, to taste
- ½cup chopped scallions
- 1cup chopped dill
- 1cup chopped parsley
- 1cup chopped cilantro
- 4large eggs, beaten
- ½teaspoon baking powder (optional)
- Salt and pepper
- 2tablespoons extra-virgin olive oil
- 4to 6 large pita flatbreads, warmed
Step 1Make the chopped salad: Combine tomato, cucumber, onion and chickpeas in a bowl. Season with salt, pepper and a pinch of red-pepper flakes. Toss well and set aside.
Step 2Make the yogurt sauce: In a small bowl, whisk together tahini, garlic and lemon juice. Whisk in yogurt and a good pinch of salt. Set aside.
Step 3Make the herb pancake: Put scallions, dill, parsley and cilantro in a mixing bowl. Add beaten eggs and stir well to make a thick green mixture. Whisk in baking powder, if using, and season well with salt and pepper.
Step 4Warm olive oil in a 9- or 10-inch skillet over medium heat. Add egg-herb mixture and spread across pan in an even layer, as if making an omelet or frittata. Cook for 2 or 3 minutes until bottom is set, then put on a lid and continue cooking until top is set, about 2 minutes or so. (Alternatively, finish cooking the top under broiler.) The herb pancake may be served warm or at room temperature.
Step 5To serve, cut pita breads in half to make pockets. Place a slice of herb omelet in each pocket, and add a large spoonful of chopped salad. Top each pocket with about 2 tablespoons yogurt sauce.