Jump to content

Eggah

From Wikipedia, the free encyclopedia
Eggah
An omelet-like dish
Egyptian eggah
Alternative namesIjje
Place of originArab world
Serving temperatureHot or cold[1]
Main ingredientsEggs, vegetables
  •  Wikimedia Commons logo Media: Eggah

Eggah, or ijeh (Arabic: عجة, ʻEgga) is an egg-based dish in Arab cuisine that is similar to a frittata or a French omelette, but firmer, as it uses eggs to bind fillings like meat and vegetables.[2][3][4][1]

It comes in various forms and is prepared in various ways, in most varieties, the eggs are mixed with cream and with herbs and vegetables like parsley, mint, and leeks,[5] as well as meats like ground beef or lamb.[6][7] Cooking methods include oven baking (as a casserole) and skillet cooking (as single-person omelettes or latkes).[8][9][10] It often utilizes vegetable leftovers.[10][2]

Eggah is commonly seasoned with spices such as pepper, cinnamon, cumin, coriander seeds, turmeric, nutmeg and fresh herbs.[11] It is usually circle-shaped and served sliced into rectangles or wedges, sometimes hot and sometimes cold.[7] Eggah can be served as an appetizer, main course or side dish.[7]

History

[edit]

The 10th-century Arabic cookbook by Abbasid author Ibn Sayyar al-Warraq contained a chapter titled في عمل العجيم المدوترات و المخلطات (making omelet discs), it contained several recipes for ujjas that were pan-fried or oven-baked, and used ingredients like green onions, mint, milk, and starch.[12]

Name

[edit]

Ijjeh (Arabic: عجة, romanized: ʿujja) may also be spelled idjeh, ujja, or ijeh.[10][2] Ijje is sometimes translated to English incorrectly as "omelette".[10]

Eggah is often used in Egypt and the Maghreb region, while ijjeh/ijeh/ijje is more common in the Levant.[2]

Variations

[edit]
Sauteed ijjeh made with parsely, onions, eggs, and baharat

Variations of the eggah can include fillings such as; parsley, onion, tomato, bell pepper, and leek.[11] Some versions, like Palestinian ones, may include flour and baking powder in their ijeh.[13]

Tunisian ojja [ar; fr] is often made with eggs, tomatoes, merguez sausages, and seafood.[1][14][15]

One common Syrian variation is made into a disk with herb and vegetable filling and then pan fried.[2][16][17] Similar ejjeh's are popular in Palestine.[18]

Comparison to similar foods

[edit]

Eggah is often likened and compared to many other egg-based dishes, such as:

  • Eggah is often called an omelette; although eggah is often firmer, heavier, and may be served cold.[1][2]
  • Persian kuku is can be considered to be an eggah,[2][1] though core ingredients may vary slightly.[19]
  • Eggahs made with flour or bread crumbs are described to have a "pancake-like" texture.[13][2]

See also

[edit]

References

[edit]
  1. 1 2 3 4 5 Roden, Claudia (22 March 2018). A New Book of Middle Eastern Food: The Essential Guide to Middle Eastern Cooking. As Heard on BBC Radio 4. Penguin Books Limited. ISBN 978-1-4059-3778-8. Retrieved 12 November 2025.
  2. 1 2 3 4 5 6 7 8 Marks, Gil (17 November 2010). "Ijeh". Encyclopedia of Jewish Food. HMH. ISBN 978-0-544-18631-6. Retrieved 12 November 2025.
  3. ↑ Rivera, Oswald. "Eggah – Arabic Egg Cake". oswald rivera. Retrieved 27 August 2018.
  4. ↑ Roden, Claudia (1986). The New Book of Middle Eastern Food. Penguin Books. p. 169. ISBN 9780307558565. Retrieved 27 August 2018.
  5. ↑ Srulovich, Itamar; Packer, Sarit (2016). Golden: Sweet & Savory Baked Delights from the Ovens of London's Honey & Co. Little, Brown. p. 167. ISBN 9780316544856.
  6. ↑ Koenig, Leah (10 December 2014). "Recipe: Syrian Herb and Meat Latkes (Ijeh B'Lahmeh)". Kitchn. Retrieved 11 April 2022.
  7. 1 2 3 Rivera, Oswald (2013-11-13). "Eggah – Arabic Egg Cake". Retrieved 2017-11-14.
  8. ↑ "Ijjeh (Parsley Omelette)". Your Lebanon. May 30, 2018. Retrieved 11 April 2022.
  9. ↑ Abood, Maureen (2015). Rose Water and Orange Blossoms: Fresh & Classic Recipes from my Lebanese Kitchen. Running Press. p. 127. ISBN 9780762454860.
  10. 1 2 3 4 El-Haddad, Laila M.; Schmitt, Maggie (2016). The Gaza kitchen: a Palestinian culinary journey (Second ed.). Charlottesville, Virginia: Just World Books. p. 28. ISBN 978-1-68257-008-1. Retrieved 14 Nov 2025.
  11. 1 2 Roden, Claudia (2008). The New Book of Middle Eastern Food. New York: Knopf Doubleday Publishing Group. p. 174. ISBN 9780307558565.
  12. ↑ Nasrallah, Nawal (31 December 2007). "CHAPTER 79". Annals of the Caliphs' Kitchens: Ibn Sayyār al-Warrāq's Tenth-Century Baghdadi Cookbook. BRILL. ISBN 978-90-474-2305-8. Retrieved 14 November 2025.
  13. 1 2 Tamimi, Sami; Wigley, Tara (26 March 2020). Falastin: A Cookbook. Ebury Publishing. ISBN 978-1-4735-5775-8. Retrieved 14 November 2025.
  14. ↑ "Discover fine wines and fiery flavours on Tunisia's Cap Bon peninsula". National Geographic Travel. 20 May 2022. Retrieved 14 November 2025.
  15. ↑ Sherwood, Seth (5 Apr 2012). "Tunisia After the Revolution". The New York Times. Retrieved 14 November 2025.
  16. ↑ "Ejjeh (Syrian Vegetable Fritters)". Asif Culinary Institute. Retrieved 15 November 2025.
  17. ↑ "طريقة العجة السورية لآخر يوم سحور فى رمضان 2022" [Syrian Ejjeh Recipe for the Last Day of Suhoor in Ramadan 2022]. Al-Dustour (Egypt) (in Arabic). 1 May 2022.
  18. ↑ ""أبيض أو أخضر".. أول أكلات المائدة الفلسطينية في رمضان" ["White or green"... the first dishes on the Palestinian table during Ramadan]. Al Jazeera (in Arabic). 15 Apr 2021. Retrieved 15 November 2025.
  19. ↑ Tanis, David (3 Aug 2018). "Good Things Happen When Bread Meets Eggs". The New York Times. Retrieved 15 November 2025.
[edit]
Retrieved from "https://en.wikipedia.org/w/index.php?title=Eggah&oldid=1366341731"