Ejeh is a delicious Middle Eastern dish that holds a special place in my heart. It’s the Middle Eastern version of a frittata—a cooked, vegetable-set omelette that’s perfect for feeding a crowd. While there are many variations, my family’s version features Swiss chard, which adds a delightful earthy flavour. Spinach also works wonderfully if you prefer.

One of the things that makes Ejeh truly special to me is its association with Rosh Hashanah, the Jewish New Year. Growing up, my Savta (grandmother) would serve Ejeh year-round, but it truly came into its own during the holiday festivities. For me, it isn’t really Rosh Hashanah unless Ejeh is on the table. In fact, whenever we’re invited to celebrate with others, I always bring Ejeh as my gift.

The process is simple: sauté the vegetables until tender and flavour-packed, then mix with beaten eggs and seasonings. The mixture is poured back into the pan and fried on both sides until golden brown. The result is satisfying and hearty—perfect served warm or at room temperature.

FOR ROSH HASHANAH:

Swiss chard also carries symbolic significance at the Rosh Hashanah table. In Hebrew, it is called ‘aly sle’ek’, which closely resembles selek, the word for beetroot. Because of this linguistic connection, Swiss chard is often used interchangeably with beetroot in the simanim—the symbolic foods eaten at the festive meal. It represents the hope expressed in the phrase she’yisalku son’einu—that our enemies may be removed. This adds an extra layer of meaning to serving Ejeh on Rosh Hashanah, making it not only a delicious dish but also a deeply symbolic one.

INGREDIENTS:

• 10-12 large Swiss chard leaves, washed and trimmed
• 1 large onion, finely chopped
• 6 eggs, beaten
• 2 tablespoons olive oil (or vegetable oil)
• Salt to taste and pepper
• Lemon wedges to serve

METHOD:

1. Prepare the chard: Wash the leaves thoroughly. Cut the green away from the stems and discard the stems or save them for another recipe. Chop the green leaves into small pieces and place in a medium bowl.
2. Sauté the vegetables: Heat a medium frying pan over medium heat. Add 1 tablespoon of oil and heat until shimmering. Add the onion and sauté for 6–8 minutes, until very soft and translucent. Add the chard and stir constantly until wilted and dark green. Transfer the cooked onions and chard to a bowl. Turn off the heat.
3. Mix with eggs: Add the beaten eggs to the chard mixture and season with salt and pepper. Mix well.
4. Cook the ejeh: Heat a 10-inch sauté pan (ideally the same one used earlier, no need to wipe it) over medium heat. Add the remaining tablespoon of oil. When shimmering, pour in the Swiss chard mixture and flatten it into a disk about 1 cm (½ inch) thick using the back of a spoon. Lower the heat and cook until the bottom is set and deep golden brown at the edges.
5. Flip and finish cooking: Use two spatulas to loosen the bottom, then slide the ejeh onto a plate. Place a second plate on top, flip it over, and slide it back into the pan. Cook the second side for 5–7 minutes, until fully cooked through.
6. Serve: Cut into wedges and serve warm or at room temperature with fresh lemon wedges.

MAKE AHEAD:

Ejeh Can be made up to two days before serving. Store on a dinner plate, tightly covered with plastic wrap. Bring to room temperature before serving.