From the land of pyramids, pharaohs, and papyrus, we bring you a look at Egyptian culture past and present. Grab a cup of mint tea, fire up the hookah, crack open a novel by Naguib Mahfouz, play some songs by Abdel Halim Hafez, or put on a movie starring Omar Sharif and join us while we share recipes, music, jokes, videos, and current events from Egypt.

Wednesday, September 16, 2009

Mostly Wordless Wednesday: Aiga with Recipe

Today's Scribe:

A few days ago, neither Ali nor I was especially interested in cooking something for iftar (that means breakfast and since it's still Ramadan, the first meal of the day that we eat, even though it's around 7 PM, is called breakfast); it had been a long a tiring day, and cooking was the last thing on our minds. But since we needed to eat, we brainstormed, trying to come up with something tasty that could be made quickly. Finally, I had the brilliant idea to cook aiga (pronounced egg + ah), something we hadn't made or eaten for a few years. It's fast, easy, and tastes wonderful.

Aiga is basically a vegetable omelette that is baked rather than cooked in a pan on the stovetop. A friend taught me how to make it many years ago, which means that I don't have a recipe -- I just make it. But I'm going to try to make a recipe to share. Here goes nothing!


6 eggs
Salt & Pepper to taste
2 tablespoons flour
1 tomato, finely chopped
1 onion, finely chopped
1 clove garlic, grated or chopped very finely
1/2 cup fresh parsley, finely chopped

Optional ingredients:

1 cup fresh spinach leaves
1/4 cup fresh cilantro, finely chopped
1/2 cup feta cheese, crumbled

Sautee the onions in about 1 tablespoon of butter or margarine. When the onions are clear, add the rest of the vegetables to the pan. Sautee just until they are warmed through. Set aside.

In a mixing bowl, beat together the eggs, flour, salt, and pepper until there are no flour lumps and eggs are light yellow and frothy. Gently fold in the sauteed vegetables and feta cheese (optional).

Pour into a lightly greased 9 x 13 pan and bake at 350 degrees for about 30 minutes or until eggs are cooked through.


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