Food & Cooking Recipes Appetizers Edjeh Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. 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