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

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. 1 2 Roden, Claudia (2008). The New Book of Middle Eastern Food. New York: Knopf Doubleday Publishing Group. p. 174. ISBN 9780307558565.
  4. 1 2 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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