Iraqi
Makhlama
Makhlama is an Iraqi breakfast skillet of spiced minced lamb cooked down with onions and tomatoes, then finished with eggs nestled into the meat. It is served hot in the pan with fresh herbs and warm khubz for scooping.
Ingredients
- Minced lamb or beef, preferably lamb200g
- Eggs4 large
- Yellow onion, finely chopped1 medium
- Ripe tomato, finely chopped1 large
- Tomato paste1 tablespoon
- Ghee or neutral oil1 1/2 tablespoons
- Garlic, minced1 clove
- Iraqi baharat1 teaspoon
- Ground turmeric1/4 teaspoon
- Ground cumin1/4 teaspoon
- Black pepper1/4 teaspoon
- Salt3/4 teaspoon, or to taste
- Fresh parsley, chopped2 tablespoons
- Green chili, finely sliced1 small, optional
Method
- Heat the ghee in a medium skillet over medium heat, then add the onion and cook until soft and lightly golden, about 6 minutes.
- Add the minced lamb and break it up well with a spoon, cooking until it loses its raw color and begins to brown in its own fat.
- Stir in the garlic, baharat, turmeric, cumin, black pepper, and salt, and cook for 1 minute until fragrant.
- Add the tomato paste and fry it into the meat for 1 to 2 minutes, letting it darken slightly.
- Add the chopped tomato and green chili if using, then cook uncovered until the tomato collapses and the mixture becomes thick and glossy, about 8 minutes.
- Taste and adjust the salt, then make 4 small wells in the meat mixture.
- Crack one egg into each well, lower the heat, cover the skillet, and cook until the whites are set and the yolks are still soft, about 5 to 7 minutes.
- Sprinkle with chopped parsley and serve immediately from the skillet with warm Iraqi khubz or samoon.
Common questions
Can I substitute beef for lamb in makhlama?
Yes. Beef works well, but choose ground beef with some fat so the dish stays rich and juicy. If using very lean beef, add a little extra ghee or oil to prevent the mixture from drying out.
How do I know when the eggs are perfectly cooked?
Cover the skillet and cook on low heat until the whites are fully opaque and set, but the yolks still jiggle slightly, usually 5 to 7 minutes. For firmer yolks, cook 1 to 2 minutes longer.
What are the most common mistakes when making makhlama?
The biggest mistakes are overcrowding the pan, not cooking off the tomato enough, and using heat that is too high after adding the eggs. You want a thick, glossy base before cracking in the eggs, then gentle covered heat.
How should I store leftovers, and can I reheat them?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave. The eggs will firm up, so the dish is best fresh.
What should I serve with makhlama?
Serve it hot with Iraqi bread, pita, or naan to scoop up the sauce and eggs. It also pairs well with a simple cucumber-tomato salad, pickles, or labneh to balance the rich, spiced meat.