Entree: Iraq – Basra & South – مخلّمة ➤ Makhlama (Spiced Iraqi skillet of minced meat and tomatoes finished with eggs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 1 lb (454 g) ground lamb or beef
- 3 tbsp (45 ml) olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 green bell pepper, seeded and diced
- 2 medium tomatoes, chopped (about 10 oz / 280 g)
- 2 tbsp (30 g) tomato paste
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) ground turmeric
- 1/2 tsp (2.5 g) Aleppo pepper or crushed red pepper
- Salt and freshly ground black pepper
- 6 large eggs, approx. 10.6 oz (300 g)
- 2 tbsp (30 ml) chopped fresh parsley
- 1 tbsp (15 ml) chopped fresh cilantro
- Juice of 1 lemon
- Warm pita or flatbread for serving

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté until soft and translucent, about 5–7 minutes.
2. Add the garlic and green pepper and cook 3 minutes more until softened.
3. Add the ground lamb or beef, breaking it up with a spoon. Cook until browned and most of the liquid has evaporated, about 6–8 minutes. Season with cumin, coriander, turmeric, Aleppo pepper, salt, and black pepper.
4. Stir in the chopped tomatoes and tomato paste, reduce heat to medium, and simmer until tomatoes break down and the mixture is thickened, about 8–10 minutes. Taste and adjust seasoning.
5. Make six shallow wells in the meat mixture and crack one egg into each well. Cover the skillet and cook gently until eggs are set to your liking, 5–8 minutes for slightly runny yolks or longer for firm yolks.
6. Remove from heat, sprinkle with parsley and cilantro, and squeeze the lemon juice over the top. Serve hot with warm pita or flatbread.