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It is also known as Egyptian omelet. [2] Eggah is commonly seasoned with spices such as pepper, cinnamon, cumin, coriander seeds, turmeric, nutmeg and fresh herbs. [ 3 ] It is generally thick, commonly filled with vegetables and sometimes meat and cooked until completely firm.
Ijjeh (also idjeh, ijeh) is a Middle Eastern egg dish that comes in various forms and is prepared in various ways. In most varieties, the eggs are mixed with cream and with herbs and vegetables including parsley, mint, and sometimes leeks [1] or potatoes, or even ground beef or lamb. [2]
Nargesi: A type of spinach omelette. Sirabij: A type of garlic omelette. Gondi: Iranian Jewish dish of meatball. Iranian pizza: A typical Iranian pizza. Dopiaza: Traditional Shiraz curry prepared with a large quantity of onions. Joshpara: Azerbaijani meat-filled dumplings. Shenitsel: Fried breaded meat.
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Kuku or kookoo (Persian: کوکو) is an Iranian and dish made of whipped eggs with various ingredients folded in. It is similar to the Italian frittata, the French quiche, or an open-faced omelette, but it typically has less egg than a frittata, and is cooked for a shorter time, over a low heat, before being turned over [1] or grilled briefly to set the top layer. [2]
Balaleet (Arabic: بلاليط) is a traditional sweet and savoury dish popular in the Eastern Arabian cuisine. [1] A popular breakfast choice, it traditionally consists of vermicelli sweetened with sugar, cardamom, rose water and saffron, and served with an overlying egg omelette. [2] It is sometimes served with sautéed onions or potatoes.
Canned tuna makes this recipe convenient and pantry-friendly while also offering an impressive punch of protein and omega-3 fatty acids. This recipe is easily doubled to make a big batch to meal ...