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Of Middle Eastern origin, an eggah is best described as a thick, heavy, omelette, although the eggs are not the main ingredient, but merely act as a binding for the filling, which may include lamb, chicken or vegetables such as courgettes or aubergines. To serve, the eggah is cut into wedges or small pieces, and may be eaten either hot or cold as an hors d’oeuvre, entrée or as a main dish and served with yoghurt\ and salad.

Special Note

Also known as — eggeh, kuku