Eggah

Egga cooked in Egypt

Eggah (Egyptian Arabic: عجه ʻEgga) is an egg-based dish in Egyptian cuisine that is similar to a frittata.^[1] It is also known as Egyptian omelet.^[2] Eggah is commonly seasoned with spices such as pepper, cinnamon, cumin, coriander seeds, turmeric, 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; parsley, onion, tomato, bell pepper, 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

• Arab cuisine – Culinary traditions of Arab people
• Egyptian cuisine – National cuisine of Egypt
• Kuku, a similar Persian egg dish
• Murtabak – Stuffed pancake with various fillings
• List of egg dishes

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. Roden, Claudia (2008). The New Book of Middle Eastern Food. New York: Knopf Doubleday Publishing Group. p. 174. ISBN 9780307558565.
4. 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

• Egypt-Eggah bel Kharshouf/Kousa (Artichoke and Zucchini Omelet) by Grant Klover
• Zucchini Eggah W/Tomato Garnish by @katie in the UP