• Crack the eggs into a large bowl.
• Place the peeled garlic cloves into a mortar with a pinch of salt and pound to a paste. You could also crush orfinely chop the garlic. Add to the eggs.
• Finely chop the parsley and spring onion.
• Tip in the rest of the salt into the eggs and whisk for 30 seconds to mix well.
• Add the sumac, baking powder and flour and whisk for another 30 seconds to mix. Don't worry too much about any tiny lumps of flour, these will fall apart while the batter rests.
• Add the herbs and mix well. Leave your ejjeh batter to rest for 10 minutes.

Let's get Cooking

Omelette

• Heat 1 Tbsp of olive oil in a frying pan on medium heat and pour half the ejjeh batter in. Draw in the runny egg mix, as you would when frying a regular omelette. Leave to set for a couple of minutes.
• Fold your omelette over in half and cook for another minute or two. This will depend on how set you like your omelettes. I like them fairly soft and half cooked in the middle.
• Take it out onto a warm plate, and repeat the process to cook your second omelette, with the 2nd tablespoon of olive oil.

Fritters

• Pour 1 Tbsp of the oil in a large non-stick frying pan and swirl once hot. Drop small ladlefuls of the ejjeh batter into the pan. Depending on the size of your pan, you can get 4 - 5 fritters.
• Cook each side of the fritter for about 1 - 2 minutes. Take them out onto a warm plate and finish the rest of the batter, adding more oil as necessary. You may need more than 2 Tbsp if you're doing the fritters in 3 - 4 batches, depending on the size of your pan.
• Serve as suggested in the article above.