Izhjee (izh-jee) or The best Lebanese breakfast you will ever have

Izhjee has no known way of spelling in English. I just guessed at it. But don't worry about pronouncing it. It has a taste of its own and it's the best breakfast this side of Lebanon. If you read the koosa recipe, and it said to keep what you scoop out of the squash, this recipe is why.

Serves 2:

4 eggs
insides of squash, mashed or chopped a bit or use a grater

1/4 cup flour
2 tsp. baking soda
salt
Syrian pepper or ground Jamaican allspice
1/4 cup scallions, chopped
one big beautiful garden-fresh tomato, sliced
butter for griddle
Middle Eastern bread or Syrian bread or Arabic bread and if you can't find these, pita bread, but using pita is almost sacrilegious...just sayin'...

The insides of the squash will look similar to this:

Arabic or Syrian Bread:

Pita Bread: ( see how thick it is?)

Beat the eggs:

Chop and add the onion:

Add baking soda and flour:

Add squash:

Mix it up!

It should look like this, pancake bater consistency:

Scoop pancake size portions onto a heated, buttered griddle. Cook about 1/12 to 2 minutes or until golden brown on the bottom, and flip, repeating the same.

Cut the Syrian bread into quarters. Put one of the izhjee's in. Top it with a fresh sliced tomato. Bring to your mouth and believe.