This recipe first appeared in Food magazine issue 81.
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Ingredients
Method
1.In a heavy-bottomed frying pan with a lid, sauté onion and garlic for 5 minutes until translucent. Add the ground cumin, allspice, salt, pepper and chilli flakes (if using) then add the lamb mince and brown for 5 minutes.
2.Add the tomato and stir to combine, then tip in the cracked eggs. Scatter over half the parsley and coriander. Turn heat to low, place lid on and leave until the eggs are cooked but still have runny yokes.
3.Use a fish slice to divide the makhlama into portions and place on serving plates. Scatter over the remaining parsley and coriander, sprinkle with the cumin and sumac and drizzle with olive oil. Serve with a wedge of lemon.
Note
- This typical Iraqi breakfast dish is made either with lamb, as here, or without meat, using sautéed spinach, silverbeet or other leafy greens. – PER SERVE Energy: 298kcal, 1248kj, Protein: 28g, Fat: 20g, Saturated fat: 6g, Cholesterol: 299mg, Carbohydrate: 2g, Fibre: 2g, Sodium:1248 mg
