Growing up, weekend breakfasts meant frying aajeh in the kitchen. Aajeh is a delicious parsley-rich omelette popular across the Middle East. Unlike the classic French omelette, parsley is the star of the show; the eggs are there to hold everything together. Aajeh are fried, simple, and delicious. I love aajeh so much, I stole convinced my mom to give me her traditional aajeh pan from Aleppo. The pan has small dimples/craters that allow you to make individual aajeh fritters. As far as I’m aware, no other city in Syria (or the Middle East for that matter) prepares aajeh this way. Most recipes call for frying the aajeh as a large disk in a non-stick skillet.