Chop up curly parsley until you have 5 cups worth. Add 1 tablespoon allspice, 3 tablespoon white flour, 1 tablespoon salt, 1 tablespoon baking powder, 1 tablespoon Syrian red pepper, half a tablespoon cumin, and one tablespoon dried crushed mint.
Add 10 cloves of garlic, one chopped up big sized onion, and 4 eggs to food processor and purée. Pour purée onto parsley and spice mixture then mix. Continue to add eggs and mix until you’ve used up the remaining eggs.
Fill ajeh pan with vegetable oil and fry the mixture on medium heat. Flip using two spoons once it begins to solidify and remove when both sides are golden brown.
