eggah
Sign in to saveAlso known as Egyptian Omelette, Ajjah, Arab omelette
Eggah, or ijeh (, 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.
In the Vinony graph
Within Vinony's link graph, eggah is referenced by 233 other articles, and connects out to halva, baklava and couscous.
It sits within the topics Arab cuisine, Egg dishes and Egyptian cuisine.
Its subject is documented across 12 Wikipedia language editions.
Key facts
- Food.image
- Egga (عجة البيض ) (cropped).jpg
- Food.alt
- An omelet-like dish
- Food.name
- Eggah
- Food.caption
- Egyptian eggah
- Food.alternative_name
- Ijje
- Food.place_of_origin
- Arab world
- Food.served
- Hot or cold
- Food.main_ingredient
- Eggs, vegetables
via Wikipedia infobox
Wikidata facts
- Material used
- egg as food
- Image
- Ejjeh.jpg
Show 2 more facts
- native label
- عُجَّة الْبَيْض
- Commons category
- Ejjeh
Sources (1)
via Wikidata · CC0
~3 min read
Encyclopedic overview
7 sectionsContents
- History
- Name
- Variations
- Comparison to similar foods
- See also
- References
- External links
Eggah, or ijeh (, 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.
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, as well as meats like ground beef or lamb. Cooking methods include oven baking (as a casserole) and skillet cooking (as single-person omelettes or latkes). It often utilizes vegetable leftovers.
Excerpted from Wikipedia’s “eggah” article, available under the CC BY-SA 4.0 licence.