Eggah

Eggah also known as Ajjah, Arab Omelette, or Egyptian Omelette (Arabic عجة البيض ʻaggah (ʻajjah, ʻijjeh, ʻojjah) tilBaydh) is a food genre within Arab cuisine. Eggah is an egg dish in featuring eggs cooked in a pancake, binding to a filling (which can be vegetable or meat) and often featuring Arab spices.

Some spice variations commonly seen in Eggah may include ingredients such as cinnamon, cumin, coriander seeds or leaves, turmeric, raisins, pine nuts, nutmeg, or various fresh herbs.[1]

Eggah is generally thick, stuffed with vegetables and sometimes meat, and cooked until completely firm. It is usually pancake shaped and served sliced into rectangles or wedges, sometimes hot and sometimes cold, especially for picnics.[2] Eggah can be served as an appetizer, main course or side dish.[2]

There are many different types of eggah with a variety of fillings.[1] Some variations include; zucchini (eggah bi kousa), zucchini and onion, onion, courgette and tomato, spinach (eggah bi sabaneh), bread and courgette (eggah bi eish wa kousa), artichoke (eggah bel kharshouf), leek (eggah bi korrat), chicken with pasta (eggah bi ferskh wa rishka).[3]

There is a variation of the eggah recipe commonly found in Indonesia called Martabak (also known as Murtabak), and differs because it involves creating an egg skin (or sometimes a thin dough) to cook the egg pancake within and it has a dipping sauce.[4] Eggah is also similar to a frittata, tortilla Española (Spanish omelette), Persian kuku or French-style omelette.

See also

References

  1. 1 2 Roden, Claudia (2008). The New Book of Middle Eastern Food. New York: Knopf Doubleday Publishing Group. p. 174. ISBN 0307558568.
  2. 1 2 Rivera, Oswald (November 13, 2013). "Eggah - Arabic Egg Cake". Oswald at Large. Retrieved October 13, 2014.
  3. ↑ Roden, Claudia (2008). The New Book of Middle Eastern Food. New York: Knopf Doubleday Publishing Group. p. 499. ISBN 0307558568.
  4. ↑ "Indonesian Street Eats: Martabak Mesir (Egyptian Omelet)". Gourmet Pigs. December 18, 2011. Retrieved October 14, 2014.

External links


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