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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
- ^ Rivera, Oswald. "Eggah – Arabic Egg Cake". oswald rivera. Retrieved 27 August 2018.
- ^ Roden, Claudia (1986). The New Book of Middle Eastern Food. Penguin Books. p. 169. ISBN 9780307558565. Retrieved 27 August 2018.
- ^ a b Roden, Claudia (2008). The New Book of Middle Eastern Food. New York: Knopf Doubleday Publishing Group. p. 174. ISBN 9780307558565.
- ^ a b Rivera, Oswald (2013-11-13). "Eggah – Arabic Egg Cake". Retrieved 2017-11-14.
- ^ "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
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
- ^ Rivera, Oswald. "Eggah – Arabic Egg Cake". oswald rivera. Retrieved 27 August 2018.
- ^ Roden, Claudia (1986). The New Book of Middle Eastern Food. Penguin Books. p. 169. ISBN 9780307558565. Retrieved 27 August 2018.
- ^ a b Roden, Claudia (2008). The New Book of Middle Eastern Food. New York: Knopf Doubleday Publishing Group. p. 174. ISBN 9780307558565.
- ^ a b Rivera, Oswald (2013-11-13). "Eggah – Arabic Egg Cake". Retrieved 2017-11-14.
- ^ "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