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.

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. Eggah can be served as an appetizer, main course or side dish.

There are many different types of eggah with a variety of fillings. Some variations include; zucchini (eggah bi kousa), zucchini and onion, onion, courgette and tomato, spinch (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).

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. Eggah is also similar to a frittata, tortilla Española (Spanish omelette), Persian kuku or French-style omelette.

See also

• Arab cuisine
• Kuku (a Persian egg dish)
• List of egg dishes
• Murtabak
• Muslim dietary laws
• Tunisian tajine (a Tunisian egg dish)

External links

• Artichoke and zucchini eggah (eggah bel kharshouf/kousa) by Grant Klover
• Zucchini and tomato eggah from Food.com