Makhlama lahm

Makhlama lahm, also called Iraqi eggs, combines minced meat and eggs in a pan. Ed Smith’s recipe uses lamb with onion, tomato, cumin, ground coriander, allspice, turmeric and mild chilli flakes such as Aleppo pepper. The lamb is browned first, then returned to softened onion with the spices and tomatoes, which cook down with a little water.^[1]

Chopped parsley is stirred into the meat mixture, and eggs are cracked into hollows made in it. The pan is covered to cook the eggs, then more parsley, chilli flakes and sumac are scattered over the surface. Lemon wedges and bread accompany it; Smith suggests Iraqi khubz, naan, pita or lavash.^[1]