Food & Cooking Recipes Appetizers Edjeh Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 4 This recipe courtesy of Suzanne Sasson Ingredients 2 large bunches fresh parsley leaves, (about 6 Cups), washed and dried 1 large bunch scallions, washed, dried, and trimmed 7 large eggs 3 tablespoons matzo meal 1 teaspoon coarse salt ¼ teaspoon ground allspice Canola oil, for frying Pita bread, for serving (optional) Beefsteak tomato slices, for serving (optional) Spicy pickles, for serving (optional) Pinch of cinnamon Directions In the bowl of a food processor, combine parsley and scallions; pulse until roughly chopped. Beat eggs in a medium bowl. Stir in parsley, scallions, matzo meal, salt, allspice, and cinnamon. Heat 1/4-inch oil in a large skillet over medium-high heat. Carefully drop 2 tablespoons of parsley mixture into oil, spacing a few inches apart. Cook, turning once, until golden brown, about 3 to 4 minutes. Transfer to a paper towel-lined plate; repeat with remaining parsley mixture, adding more oil to pan if necessary. Serve immediately, with pita bread, tomato slices, and spicy pickles, if desired. Rate it Print