This Egg Recipe Is for Endurance
Here’s why I make ejjeh during the month of Ramadan — with a twist I learned from my mom.
Get the Recipe: Ejjeh with Potatoes
Every year during the holy month of Ramadan, over 1.8 billion Muslims around the world, including me, observe a fast for 30 days. We fast from dawn to dusk, abstaining from food and drink to practice self-control, willpower and mindfulness. It’s a reminder of the plight of people who do not have access to adequate food and water. Even though I’ve been taking part in this ritual since I was about 11 years old, it is never easy and continually tests my strength. And it always amazes me how the body can endure a fasting state for a long period of time.
Suhoor for Success
To set myself up for success, I prepare for my suhoor and iftar with well-balanced meals and nutrient-dense ingredients. Suhoor is the meal we eat before we begin fasting at dawn; and iftar is the meal we eat when we break our fast at dusk. Because iftar is in the evening, it’s often a big celebratory meal with friends and family. There is so much emphasis on that meal as a reward after a tiring day of fasting.
However, it’s just as important to focus on suhoor, and because it’s at early hours in the morning— like 5am! — when I am barely awake. So I prepare my meals in advance. Suhoor should include a wholesome meal with complex carbohydrates like fruits, vegetables and grains, along with good sources of protein, like eggs, beans, or cheese to provide a long-lasting source of energy throughout the day. I often make Overnight Oats, Baked Oatmeal, or protein smoothies like my Breakfast Coffee Smoothie. On weekends, when I want something a little different for my family, I love making traditional Middle Eastern breakfast recipes like Ful Medames, Zaatar Manakeesh with Labneh or this Ejjeh Omelet.
What is Ejjeh?
Ejjeh is a Middle-Eastern style omelet that is thinner than a traditional American omelet and stuffed with fresh herbs, like parsley and/or cilantro, and green onions. It’s made by whisking eggs and frying them on a skillet, then rolling or stuffing them. The main difference is that ejjeh often includes a little flour in the eggs to create a more sturdy wrap. What I love about ejjeh is that you can prepare the batter the night before and quickly fry a serving of it to can enjoy on its own, or with plain yogurt, with pita, or stuffed with vegetables or mashed potatoes!
If mashed potatoes for breakfast sounds somewhat unique, just know that these are not your average mashed potatoes. They are literally just potatoes that are mashed and tossed with lemon juice, salt and pepper. But the combination of the lemony soft potatoes with the herby omelet is incredibly refreshing and satisfying, especially as the first meal of the day.
It’s not very common to stuff them with mashed potatoes, but that is a fun twist that my mom taught me which really makes it a more complete, balanced meal. Because Ejjeh is primarily made up of eggs, it has an excellent source of protein that really makes me feel satiated for a few hours and helps keep me feeling energized throughout the day.
There are also many variations of ejjeh from around the Middle East that have the same spirit of nutrition but are presented differently, like with shredded zucchini, formed into a round fritter, whisked with cream or tossed with more herbs like mint or chives
Ejjeh as a Traditional Suhoor
To make the meal easier to serve in the early hours of the morning, I prep the batter and mash the potatoes the night before, then I just cook the omelets for a couple minutes per side, plop the mashed potatoes in the middle and roll them up. I even forgo the fork and pick it up as a sandwich sometimes when I’m in a hurry.
It’s amazing to experience a long fast from a physical, mental and spiritual perspective, and what makes it successful is not only the willpower to endure the hardship of the fast but also the suhoor meal that preps my body with the nutrition I need.
Related Links:
