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.
- Total:
- Serves: 4 persons
Ingredients
- 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
Instructions
Step 1
Make 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 2
Make 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 3
Make 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 4
Warm 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 5
To 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.