Lebanese Omelette

Today, I did not have enough time to make a lunch that takes a lot of preparation. So I decided to make spinach and rice (my son loves it, tune in for the recipe tomorrow!) and lebanese omelette.  My grand mother told me that during the second World War, people in Lebanon suffered from starvation, especially in the mountains because it was difficult to get many ingredients they needed for cooking. Since most people in the countryside had their own farm, this recipe came to be a main dish at that time.

Today, I like to make the omelette as a side dish with a green salad accompanying it.

It is simple and easy….. And delicious, of course.


  • 3 eggs
  • 1/2 cup of chopped parsley
  • 1 medium onion chopped finely
  • 3 tablespoons of all purpose flour
  • 1/2 cup of water
  • salt, pepper and a pinch of ground cinnamon


  • Mix all the ingredients together very well in a bowl until it becomes like pancake batter, then put the bowl in the fridge for about one hour
  • Afterwards, heat about one liter of cooking oil in a large frying pan
  • Drop about a half cup of batter into the cooking oil fry on both sides until golden brown
  • When done, remove them onto a plate with a large paper napkin to absorb the excess oil



  1. Its almost like an egg pakora 🙂

  2. oh thank you for the link to the recipe they look delicious!!!will make it soon.. do u prefer the yellow onion to the the green onion for this? i think my aunt used green onions..the light to medium green part..she threw out the darker tops..and pinchof baking soda to puff them abit

  3. ps this was a favorite of mine as a child to eat as a side dish to red lentil soup..shorba addas

  4. hi ahain..made this today folliung ur recipe except with green onions..very nice but the batter is a bit runny are you sure its 1/2 cup water?

    • You know for the water it could vary from a kind of flour to another. nd the batter anyway is not thick, a bit runny. But you can always if you like reduce the amount of water.. BON APPETIT:)

  5. marhaba..im still trying to get mine to look as good as yours! is the one liter of oil for frying necessary( that is 4 US cups)?or can i shallow fry them? and how runny should the batter be?sorry for all my questions

  6. Hi Miriam, the batter should be almost the consistency of yoghurt (laban). Some people shallow fry the omelette in a frying pan but they will end up looking more like crepe and they won’t turn out so crispy. I prefer eep frying them in hot oil as it makes them turn out thicker and crispier. Either way, they taste good.

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