Recipe by Abby Falck
This recipe comes from the cookbook published by my grandmother-in-law's Armenian Orthodox church. I have to give it back to my mother-in-law, so I'm transcribing the good recipes here. We like this best with a combination of lean beef and lamb. Syrian pepper is a common spice blend used in Syrian and Armenian cooking; I've posted a recipe for it under my profile. If you don't have an oven-safe skillet, combine the ingredients and bake in a buttered baking pan.
Top Review by Muffin Goddess
I had one more pound of ground lamb to use up after making your meat pies, so I used it in this. I really like the seasoning in this (I used the allspice and pepper option). I think this is a better option for a dinner than it is for a breakfast, but it's delicious no matter when you choose to serve it. Thanks for posting! Made for PAC Fall 2012
- 1 lb ground lamb or 1 lb beef
- 10 large eggs, beaten
- 1 large onion, chopped fine
- 1 tablespoon cornstarch
- 1 cup parsley, chopped
- 1 teaspoon salt
- 1 teaspoon syrian pepper or 1⁄2 teaspoon ground pepper and 1/2 tsp. ground allspice
Directions See How It's Made
- Preheat oven to 375º F.
- In an oven-safe skillet, brown the meat and onion over medium-high heat.
- While the meat and onions cook, beat the cornstarch, parsley, salt and Syrian pepper into the eggs.
- When the meat is cooked through, drain the excess fat and pour in the egg mixture. Put the skillet on the center rack of the oven and bake until firm and cooked through, about 20 minutes.