Historical story

Omelette with Leeks, Zucchini and Pine Nuts:a Recipe from Ancient Egypt

Daily life in Ancient Egypt

Do you want to make the omelette of leeks, courgettes and pine nuts?

Not just any omelette, however, but a dish that actually derives from a delicacy already appreciated in 'Ancient Egypt, albeit with some differences.

Among its main ingredients are chicken eggs , so much so that the current name of the dish is eggah (egg =egg in English), while in the past they mainly used those of the birds of passage and swamp that were found in the vicinity of the Nile (https://www.pilloledistoria.it/3210/storia-antica/cucina-degli-antichi-egizi) .

The result is a kind of tasty stuffed rustic pizza that you can eat both hot and cold.

If you want to bring some of the flavor and atmosphere of Ancient Egypt to the table, here's how to proceed.

You need (for 4 people):3 tablespoons of extra virgin olive oil, 3 finely sliced ​​leeks, 2 courgettes cut into thin strips, 1 Arabic bread (pita) cut into pieces to soak in milk, 2 tablespoons of almonds and pine nuts, 8 fresh eggs.

In a fairly large pan, heat the oil, pine nuts and almonds over low heat until they soften, then add the bread soaked in milk, dried fruit and mix.

Beat the eggs, add a pinch of salt and pepper, pour into the pan and mix.

Cover the pan with a lid and cook over low heat until the eggs are ready (about 10-15 minutes).

Remove the omelette from the pan, let it cool, cut it into slices and enjoy your leek, courgette and pine nut omelette as the Egyptians did! .

A type of Egyptian omelette