The Ijeh, a Palestinian Herb Omelette, Is Crisp Outside and Soft Inside, Served Warm or at Room Temperature

Sami Tamimi shares two Levantine summer recipes: a herby courgette and feta ijeh (Arabic frittata) with mint yoghurt, and a caramelised fruit, red onion and rocket salad. The ijeh, a Palestinian herb omelette, is crisp outside and soft inside, served warm or at room temperature. Prep takes 20 minutes, cooking 1 hour plus cooling.

Ingredients include 700g courgettes, 200g feta, 4 eggs, fresh herbs, and spices. Bake at 200C (180C fan)/390F/gas 6 for 50 minutes. The salad features loquats (or peaches, nectarines, apricots), roasted red onion, rocket, herbs, and pecans with a balsamic-pomegranate dressing. Both dishes suit hot weather and relaxed gatherings.