Eggah

A traditional Arab omelette

Eggah (Arabic: عجة البيض) is a traditional Arab dish that resembles an omelette or a frittata. It is a popular dish in various countries across the Middle East and North Africa, known for its rich flavor and versatility. Eggah is typically made with eggs, herbs, and a variety of other ingredients, which can include vegetables, meat, or spices.

Preparation

Eggah served with herbs

The preparation of eggah involves beating eggs and mixing them with a selection of ingredients. Common additions include finely chopped onions, parsley, coriander, and mint. Some variations may include spinach, potatoes, or zucchini. For a heartier dish, minced lamb or beef can be added.

The mixture is seasoned with salt, pepper, and sometimes cumin or turmeric to enhance the flavor. Once the ingredients are combined, the mixture is poured into a hot, oiled pan and cooked over low heat until the eggs are set. The eggah can be cooked on the stovetop or finished in the oven to ensure even cooking.

Variations

Eggah is a versatile dish with numerous regional variations. In Egypt, it is often made with green onions and dill, while in Lebanon, it might include pine nuts and sumac. In Morocco, eggah is sometimes prepared with saffron and cinnamon, giving it a unique aroma and taste.

Serving

Eggah is typically served as a main course or a side dish. It can be enjoyed hot or at room temperature, making it a suitable dish for picnics or gatherings. It is often accompanied by flatbread or pita, and sometimes served with a side of yogurt or salad.

Cultural Significance

Eggah holds a special place in Arab cuisine, often prepared for family gatherings and festive occasions. Its simplicity and adaptability make it a beloved dish across different cultures and regions. The dish reflects the rich culinary traditions of the Arab world, showcasing the use of fresh herbs and spices.

Related pages

• Omelette
• Frittata
• Arab cuisine
• Middle Eastern cuisine