| 1 | Chop onion and rinse it in strainer under running water; drain. |
| 2 | Mix garlic with parsley and min. slice eggs thinly. |
| 3 | Cut lamb from bone, then cut into very small pcs. |
| 4 | (a little coarser than ground beef). |
| 5 | Lightly brown the lamb with the onions in 1/3 of the butter. |
| 6 | Add tomato paste, salt & pepper, garlic, parsley, and mint, and mix well. |
| 7 | Simmer for abt. |
| 8 | 30 min. remove from heat. |
| 9 | Add cheese and lightly beaten eggs and mix again. |
| 10 | Melt reamining butter. |
| 11 | Butter a baking pan abt. |
| 12 | 2" smaller that the phyllo sheets. |
| 13 | Use 9 phyllo sheets for the bottom, buttering each well before laying in pan. |
| 14 | Do not tim them. |
| 15 | Pour meat mixture over the phyllo, spreading it evenly. |
| 16 | Place sliced eggs on top of the meat. |
| 17 | Fold the overhanging edges of the phyllo sheets onto the filling. |
| 18 | Butter them well. |
| 19 | Add remaining sheets to form top crust, again buttering each sheet before using it. |
| 20 | Score top lightly with sharp, pointed knife into serving-size pcs. |
| 21 | Pour on any remaining butter. |
| 22 | Bake in preheated 300°F. oven for abt. |
| 23 | 1 hr. |
| 24 | Let cool for 30 min.; cut through, and serve. serves 8 to 10 |
