My Iraqi grandmother makes a great breakfast called “Aja” which is one of my favorite things to eat when I visit her. It is basically an omelet with “gvina meluha” or salty cheese that is eaten with jelly. While this may sound a little strange, the combination of salty and sweet is really delicious.
For my salty cheese, I used a special feta called “Arava” made in Kibbutz Neot Smadar. My uncle and his family live in this truly unique kibbutz in the south of Israel where they make organic goat’s milk cheeses, olive oil, wines, jellies, olives and numerous other things. You can find their products in almost any Israeli ‘natural’ store (think Eden Teva Market) and they are truly amazing.
For my jelly, I used Neot Smadar’s Plum Jelly, because it’s what I had at hand. When I eat this at my grandma’s, however, Aja goes best with home-made apricot or strawberry jam.
Salty cheese. I am using feta, but you can use Tsfatit, Bulgarit or some other salty, white cheese.
Break two eggs into a bowl and beat together. At this stage you can either add the cheese directly to the eggs or wait until your omelet is cooking to add the cheese. I chose to add the cheese at this stage. Mix in the cheese until it breaks in to small pieces that are distributed evenly in the egg mixture.
Heat a non-stick pan on medium heat and add about a teaspoon of olive oil. Once hot, pour your egg and cheese mixture into the pan and let cook as you would a normal omelet. If you would like to add the cheese at this stage, once you have flipped your omelet over and it it is almost done, place the cheese of your choice in the middle of the omelet and fold it over the cheese.
Serve with the jelly of your choice, and perhaps an Israeli ‘katsuts’ salad or fried eggplant on the side and enjoy!