Makhlama | مَخْلَمَة Recipe
- Daniel
- 2 days ago
- 2 min read
Updated: 1 day ago
I still had some of my homemade Middle Eastern minced lamb left from earlier this week, and instead of letting it sit in the fridge, I thought, why not make breakfast out of it? Nothing complicated, just warm, familiar ingredients in a skillet and my Greek-style pita to scoop everything up. Sometimes the best meals really do come from leftovers and instinct.
Makhlama is an Iraqi dish that goes back centuries, often considered a cousin to shakshuka, but with lamb as the star. It’s traditionally eaten for breakfast, especially in Baghdad, though people enjoy it any time of day.
Onions soften slowly in olive oil, spices bloom gently, lamb browns, tomato melts in, and then eggs are settled right on top to steam just until the whites set. Rustic, homey, no fuss, the kind of cooking that doesn’t ask for perfection.
If you’ve never made this before, don’t overthink it. Use what you have, taste as you go, and keep the heat gentle so everything cooks slowly and with care.
Serve it with soft pita or bread that can be scooped and folded; that part is almost as important as the eggs. And if you’re tired or just want something that feels grounding, this is one of those dishes that makes the morning a little easier.
Ingredients:
(Serve 2)
High Quality Olive Oil, 2 TBSP
Yellow Onion Finely Sliced, 1
Sea Salt, Pinch
Black Pepper, Pinch
Cumin Powder, Pinch
Sumac Pinch
Chili Flakes, Pinch
Tomato Seed Pulp Removed Finely Diced, 1
All-Purpose Middle Eastern Minced Lamb Homemade, 200g
Eggs, 3 or 4
Parsley Coarsely Chopped, For Garnishing
Greek Style Pita Homemade, For Serving
Equipment:
Cast Iron Skillet / Pan
Directions:
Please visit my "My Versatile All-Purpose Middle Eastern Minced Lamb" page for the recipe.
Please visit my "Greek Style Pita" page for the recipe.
Cook the Onions
Heat olive oil in a skillet over medium heat.
Add the sliced onions, season lightly with salt and pepper, and cook until softened and lightly golden.
Bloom the Spices
Stir in cumin, sumac, and chili flakes.
Cook for a few seconds until fragrant — the smell will tell you it’s ready.
Add Tomato & Lamb
Add the diced tomato and cook briefly to soften.
Add the minced lamb and cook, breaking it up with your spatula, until lightly browned and coated in the spices.
Add the Eggs
Lower the heat.
Use the back of your spoon to make 3–4 little wells in the lamb.
Crack one egg into each well.
Cover the skillet and let the eggs steam just until the whites set — keep the yolks runny if you like.
Finish & Serve
Sprinkle with parsley.
Serve hot with warm Greek-style pita for dipping and scooping.
Hearty and yummilicious...
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