Ijjeh

Ijjeh, a Middle Eastern quiche of sorts, is fairly easy to put together. I grind my own lamb, though you can buy it already ground or have a butcher do it. My late mother-in-law, Sandy, a wonderful lady of Syrian descent whose cooking drew raves from everyone, taught me to make this delicious dish.
Depending on the size of the squares you cut, Ijjeh can be an appetizer, a side dish, or part of a colorful party buffet. Enjoy!

IJJEH

1½ lbs. lean ground lamb

1 large onion, chopped

1 Tbs. of Syrian allspice

Salt and pepper to taste

1 dozen eggs

2 Tbs. cornstarch

Light oil  
Fresh chopped parsley
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1.  Preheat oven to 350°.  Coat 15 x 10 baking pan with light oil and heat in oven.

2.  Fry lamb in a pan. No oil is needed. When about halfway cooked, add chopped onion. Continue cooking until lamb is browned and onions are soft. Add Syrian allspice and mix well.

3.  Whip eggs in blender with cornstarch and ½ tsp. salt.

4.   Pour egg mixture into hot pan. Sprinkle with ground lamb and parsley.

5.   Bake 20-30 minutes, until browned.  Cool, cut into squares, and serve.