Makhlama Lahm - Iraqi Eggs

by Ed Smith, featured in Good Eggs: Over 100 Cracking Ways to Cook and Elevate Eggs

Published by Quadrille

Introduction

I’m a fan of scooping up relatively dry but still succulent, gently spiced minced (ground) meat with pliable, puffy or flaky bread. Even more so if eggs are involved. When craving this sort of thing, makhlama lahm (sometimes called ‘Iraqi eggs’) hits the spot every time.

As featured in

Good Eggs: Over 100 Cracking Ways to Cook and Elevate Eggs

Image of Ed Smith's Maklama Lahm — Photo by Sam A Harris

Ingredients

Serves: 2-4

Metric Cups

1 tablespoon neutral cooking oil
400 grams minced lamb
1 small onion (finely diced)
pinch of flaky sea salt
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon allspice
½ teaspoon pul biber - Aleppo pepper flakes - or other mild chilli flakes, plus extra to serve
½ teaspoon ground turmeric
2 medium tomatoes (diced)
10 grams flatleaf parsley (leaves picked and very finely chopped)
4 medium eggs
¼ teaspoon sumac
2 - 4 lemons wedges
bread to serve (any, but Iraqi khubz or naan, or an unleavened bread such as pita or lavash would be excellent)

1 tablespoon neutral cooking oil
14 ounces ground lamb
1 small onion (finely diced)
pinch of flaky sea salt
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon allspice
½ teaspoon pul biber - Aleppo pepper flakes - or other mild chilli flakes, plus extra to serve
½ teaspoon ground turmeric
2 medium tomatoes (diced)
¼ ounce Italian parsley (leaves picked and very finely chopped)
4 medium eggs
¼ teaspoon sumac
2 - 4 lemons wedges
bread to serve (any, but Iraqi khubz or naan, or an unleavened bread such as pita or lavash would be excellent)

Method

Makhlama Lahm - Iraqi Eggs is a guest recipe by Ed Smith so we are not able to answer questions regarding this recipe

Warm the oil in a 26–28cm (10½–11in) sauté pan or low-sided casserole set over a high heat. Cook the lamb in this for 4–5 minutes until beginning to colour, prodding and stirring to break up large clumps.
Transfer the meat to a plate, reduce the heat to medium, add the onion and a pinch of salt to the pan, and soften the onion for 3–4 minutes before returning the meat and any juices. Stir in the dried spices and tomatoes, and cook for 3–4 minutes so the tomatoes break down. Add around 80ml (⅓ cup) of water and simmer gently for 10 minutes more.
Ensuring the mince is succulent and loose (add a splash more water if necessary), stir in two-thirds of the parsley, then make 4 indents in the mixture. Crack the eggs into each indent, cover and gently bake for 2½–3 minutes until the whites are set. Remove from the heat. If the whites aren’t firm by this point, keep the pan off the hob, but return the lid and check again after 30–60 seconds.
Scatter over a few more chilli flakes, the remaining parsley and the sumac. Use a fish slice to divide between 2–4 plates (depending on appetite), adding a squeeze of lemon to taste and breads on the side.

Warm the oil in a 26–28cm (10½–11in) sauté pan or low-sided casserole set over a high heat. Cook the lamb in this for 4–5 minutes until beginning to colour, prodding and stirring to break up large clumps.
Transfer the meat to a plate, reduce the heat to medium, add the onion and a pinch of salt to the pan, and soften the onion for 3–4 minutes before returning the meat and any juices. Stir in the dried spices and tomatoes, and cook for 3–4 minutes so the tomatoes break down. Add around 80ml (⅓ cup) of water and simmer gently for 10 minutes more.
Ensuring the mince is succulent and loose (add a splash more water if necessary), stir in two-thirds of the parsley, then make 4 indents in the mixture. Crack the eggs into each indent, cover and gently bake for 2½–3 minutes until the whites are set. Remove from the heat. If the whites aren’t firm by this point, keep the pan off the hob, but return the lid and check again after 30–60 seconds.
Scatter over a few more chilli flakes, the remaining parsley and the sumac. Use a fish slice to divide between 2–4 plates (depending on appetite), adding a squeeze of lemon to taste and breads on the side.