How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Eggah bi Ferakh wa Rishta?

You need 9 ingredients. The key ingredients include: 2 quarts chicken stock (see page 143) (or you may use 2 bouillon cubes), Salt, 12 ounces dry tagliatelle, broken with your hands into small pieces, 4 eggs, lightly beaten, and more.

Is Eggah bi Ferakh wa Rishta suitable as meat & poultry?

Yes, Eggah bi Ferakh wa Rishta falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Eggah bi Ferakh wa Rishta?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggah bi Ferakh wa Rishta Recipe

Name: Eggah bi Ferakh wa Rishta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 quarts chicken stock (see page 143) (or you may use 2 bouillon cubes); Salt; 12 ounces dry tagliatelle, broken with your hands into small pieces; 4 eggs, lightly beaten; 12 ounces cooked and boned chicken, cut into small pieces; 1 teaspoon cardamom seeds or powder; Salt and pepper; 2 tablespoons butter or oil; 2 tablespoons chopped flat-leaf parsley

Try this homemade Eggah bi Ferakh wa Rishta recipe the whole family will love. Made with chicken stock, Salt, tagliatelle and eggs. Easy step-by-step in…

This Eggah bi Ferakh wa Rishta relies on simple, everyday ingredients such as salt, eggs, lightly beaten, cardamom seeds or powder and salt and pepper. It comes together quickly and makes 4 servings, at about 419 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

2 quarts chicken stock (see page 143) (or you may use 2 bouillon cubes)
Salt
12 ounces dry tagliatelle, broken with your hands into small pieces
4 eggs, lightly beaten
12 ounces cooked and boned chicken, cut into small pieces
1 teaspoon cardamom seeds or powder
Salt and pepper
2 tablespoons butter or oil
2 tablespoons chopped flat-leaf parsley

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Quick Info

Servings
4 servings
Calories
419 kcal
Category
Meat & Poultry

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