Skip to main content
Epicurious
Cookbooks

Gheysavah (Sweet Date Omelet)

Sweet date omelet in a pink skillet.
Photo by Farrah Skeiky

Gheysavah is an ideal breakfast before a big hike or any moment when you need lasting sustenance. This sweet omelet is custardy, caramelly, and rich, with flavors reminiscent of French toast. We sizzle dates in melted butter until they’re warmed through and caramelized and pour in whisked eggs to complete the dish. It’s a simple, unexpected combination that magically turns into a warming breakfast that will make you feel cozy and satisfied.

This recipe was excerpted from ‘Maman and Me' by Roya Shariat and Gita Sadeh. Buy the full book on Amazon.

What you’ll need

See Related Recipes and Cooking Tips

Read More
Masoub (Banana and Flatbread Pudding)
This quick breakfast or dessert is renowned in Yemen and throughout the Arabian Peninsula.
Tater Tots Tossed in Date Butter
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Cardamom Pancakes With Honey Lime Syrup
Yeasted pancakes mixed with saffron and cardamom (called chebab) are typical of Gulf countries, but I must confess I much prefer these lacy thin crepes.
Smoky Tofu Shakshuka
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Crushed Lentils With Tahini & Soft-Boiled Eggs
Garlic and chile are what really make this das medames sing, while hearty cumin, fresh cilantro, tomato, and tahini pile on layers of flavors.
Chicken Croquettes
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
Hong Kong Egg Scramble
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”