Ijeh:
1/4 pound ground chuck or round
1/3 cup finely chopped yellow onions
3 tablespoons chopped fresh curly-leaf parsley or celery leaves (parsley is preferable)
4 large eggs, lightly beaten
2 tablespoons dry plain bread crumbs
1/8 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
For frying and serving:
4 to 5 tablespoons vegetable oil
One 12-ounce package pita bread (6 per package), warmed in the toaster oven and cut into quarters
Ketchup (optional)
1. Place the ground meat in a large bowl and mash with a fork for 2 minutes. Add the remaining ijeh ingredients and mix well with the fork. The mixture should be wet.
2. Heat 4 tablespoons of the oil in a large skillet over high heat for 30 to 45 seconds, then reduce the heat to medium and drop 1 tablespoon of the meat mixture at a time into the hot oil. Fry 3 to 4 portions at a time until golden brown, about 2 minutes on each side. Just before removing from the skillet, gently flatten each patty with a metal spatula (they should be about 1/4 inch thick). Transfer to a plate covered with paper towels to drain. Continue to fry all the ijeh in the same fashion, adding oil to the skillet as needed. (Any type of ijeh may be prepared in advance and set aside at this point. To reheat, place on baking sheet or ovenproof plate, cover with aluminum foil, and place in preheated 350°F oven until sizzling. Ijeh may also be fried, frozen, and then reheated while still frozen in the same manner.)
3. Serve hot as a sandwich in a pita pocket with pickles and ketchup on the side.
Variation: If you wish to make more patties with the same quantity of meat, add one or two additional eggs to the mixture before frying. Each egg will make about four or five additional ijeh.
Yield: Serves 6 (about 1 1/2 dozen omelets)
