- Source: Eggah
Eggah (Egyptian Arabic: عجه ʻEgga) is an egg-based dish in Egyptian cuisine that is similar to a frittata. It is also known as Egyptian omelet. Eggah is commonly seasoned with spices such as pepper, cinnamon, cumin, coriander seeds, turmeric, nutmeg and fresh herbs. 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. Eggah can be served as an appetizer, main course or side dish.
Variations of the eggah can include fillings such as; parsley, onion, tomato, bell pepper, and leek.
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. 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
External links
Egypt-Eggah bel Kharshouf/Kousa (Artichoke and Zucchini Omelet) by Grant Klover
Zucchini Eggah W/Tomato Garnish by @katie in the UP
