Name: Eggah bi Ferakh wa Rishta (Chicken and Noodle Eggah)
Ingredients: Salt and black pepper; 2 tablespoons chopped parsley; Butter; 4 eggs; 2–3 cardamom pods, cracked; Chicken stock, for cooking tagliatelle; 375 g (12 oz) chicken, cooked and boned; 375–500 g (¾–1 lb) tagliatelle or flat noodles

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

This magnificent eggah will do equally well as a first course or as a main dish. The cardamom gives a delicate and distinctively Arab flavour.

Ingredients

375 g (12 oz) chicken, cooked and boned
375–500 g (¾–1

Main course

Method

Cut the cooked chicken into small pieces. Boil the tagliatelle or flat noodles in stock until just soft but not overdone. Use chicken stock left over from cooking the chicken, or one made by boiling the chicken bones for some time. A commercial stock cube will also do, though not as well.

Drain the noodles in a colander, leaving behind any which have stuck to the pan.

Beat the e

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Ingredients

Method

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