(WTNH) — Cookbook author Dina Cheney demonstrates how to make Pea Jibn.
For more information, visit www.dinacheney.com
Recipe: Pea Jibn
My father’s parents hailed from Syria, so I grew up eating a version of this Mideastern pea dish (coin it “peas with eggs and cheese” for less adventurous eaters). Picture a crust-less quiche, but lighter (there’s no cream). It is embarrassingly simple and inexpensive to prepare, and just might become one of your weeknight standbys.
To vary it, you can swap in other vegetables, such as frozen and thawed bell peppers or spinach (make sure to drain the latter). I love to serve the jibn with a Mediterranean harvest salad.
- 8 large eggs
- 2 cups shredded Monterey Jack (7-8 ounces)
- One 10-ounce package frozen baby peas, thawed
- ¾ teaspoon coarse salt
- ½ teaspoon ground coriander
- 5 grinds black pepper
- 1/8-teaspoon Aleppo pepper or crushed red pepper flakes
- Heat the oven to 350 degrees F. Grease an 8×8-inch casserole dish with cooking spray. Add the eggs and whisk well. Stir in the cheese, peas, salt, coriander, black pepper, and Aleppo pepper; whisk well.
- Bake on the upper rack of the oven until the eggs are completely set (poke the center of the dish to check) and golden brown on top, about 50 minutes