Syrian Jewish Meat Ejjeh (Savory Latkes)
Dec 21, 2025In Syrian Jewish cuisine, Ejjeh refers to a family of fried patties made with eggs, spices, and a variety of ingredients — from vegetables to herbs to meat.
Meat Ejjeh is hearty, grounding, and deeply traditional. These latkes are thinner than burgers, crisp on the outside, tender inside, and often served during Chanukah alongside salads, tahini, or lebna.
🥩 Meat Ejjeh Recipe
Ingredients
- 4 eggs
- 1 lb ground meat (beef or beef/lamb blend)
- 1 tsp allspice
- A dash of cinnamon
- 1 tbsp matzo meal (or flour or breadcrumbs, for binding)
- Kosher salt, to taste
- 1 small onion, finely chopped
- 1 handful fresh parsley, chopped
- Avocado oil, for frying
- 1 small piece of carrot (for even frying)
Instructions
- In a large bowl, combine eggs, ground meat, onion, parsley, allspice, cinnamon, matzo meal, and salt. Mix gently until just combined.
- Heat avocado oil in a wide pan over medium heat. Add a small piece of carrot to the oil to help regulate temperature and ensure even frying.
- Form the mixture into thin, flat rounds (flatter than a hamburger).
- Fry in batches until golden brown and cooked through, about 3–4 minutes per side.
- Transfer to a drying rack to drain excess oil.
Serving Suggestions
Serve Meat Ejjeh warm with:
- Tahini with lemon
- Israeli or Syrian chopped salad
A Living Ejjeh Tradition
From zucchini to squash to meat, Ejjeh reflects the adaptability of Syrian Jewish cooking — simple ingredients, bold flavor, and nourishment rooted in family tradition.
This recipe is part of an ongoing Syrian Jewish Ejjeh series, celebrating heritage through food.
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