Eggah

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Eggah cooked in Egypt

Eggah (Egyptian Arabic) or ajjah (Levantine Arabic; standard Arabic: عجة, romanized: ʿujja) is an egg-based dish in Arab cuisine that is similar to a frittata.[1] It is also known as Arab omelet.[2] Eggah is commonly seasoned with spices such as cinnamon, cumin, coriander seeds or leaves, turmeric, raisins, pine nuts, nutmeg and fresh herbs.[3] It is generally thick, commonly filled with vegetables and sometimes meat and cooked until completely firm. It is usually circle-shaped and served sliced into rectangles or wedges, sometimes hot and sometimes cold.[4] Eggah can be served as an appetizer, main course or side dish.[4]

Variations of the eggah can include fillings such as; zucchini, onion, tomato, spinach, bread, artichoke, chicken and leek.[3]

There is a similar dish in Indonesia called martabak, which involves creating an egg skin (or sometimes a thin dough) to cook it from within; it is also served with a dipping sauce.[5] Eggah is also similar to a frittata, Spanish omelette, Persian kuku or a French-style omelette.

See also[]

References[]

  1. ^ RIVERA, OSWALD. "Eggah – Arabic Egg Cake". oswald rivera. Retrieved 27 August 2018.
  2. ^ Roden, Claudia (1986). The New Book of Middle Eastern Food. Penguin Books. p. 169. ISBN 9780307558565. Retrieved 27 August 2018.
  3. ^ a b Roden, Claudia (2008). The New Book of Middle Eastern Food. New York: Knopf Doubleday Publishing Group. p. 174. ISBN 9780307558565.
  4. ^ a b Rivera, Oswald (2013-11-13). "Eggah – Arabic Egg Cake". Retrieved 2017-11-14.
  5. ^ "Indonesian Street Eats: Martabak Mesir (Egyptian Omelet)". 2011-12-18. Retrieved 2017-11-14.

External links[]

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