Eggah

Eggah (Arabic: عجة‎) or ajjah (Levantine Arabic) 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]

Eggah cooked in Egypt

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. 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.
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