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.

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.

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