Entree: Iraq – Mosul & North – مَخْلَمَة ➤ Makhlama (Skillet of spiced sautéed onions, tomatoes and peppers topped with eggs and often lamb, traditional to Mosul)

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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 tbsp (45 ml) olive oil
- 1 lb (454 g) ground lamb (or beef)
- 1 large onion, chopped, approx. 8 oz (225 g)
- 1 green bell pepper, diced, approx. 6 oz (170 g)
- 3 medium tomatoes, diced, approx. 12 oz (340 g)
- 2 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground coriander
- 1/2 tsp (1 g) sweet paprika
- 1/4 tsp (0.5 g) ground black pepper
- 1/4 tsp (0.5 g) ground turmeric
- Pinch of cayenne pepper (to taste)
- 1 tsp (2 g) ground sumac or 1/2 tsp (1 g) dried lemon rind (optional)
- 1 tsp (6 g) kosher salt (adjust to taste)
- 4 large eggs (approx. 7 oz (200 g) total)
- 1/4 cup (15 g) chopped fresh parsley
- 1 tbsp (15 ml) lemon juice (optional)
- Flatbread for serving

Show original ingredient measurements

- 3 tbsp (45 ml) olive oil
- 1 lb (454 g) ground lamb (or beef)
- 1 large onion, chopped, approx. 8 oz (225 g)
- 1 green bell pepper, diced, approx. 6 oz (170 g)
- 3 medium tomatoes, diced, approx. 12 oz (340 g)
- 2 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground coriander
- 1/2 tsp (1 g) sweet paprika
- 1/4 tsp (0.5 g) ground black pepper
- 1/4 tsp (0.5 g) ground turmeric
- Pinch of cayenne pepper (to taste)
- 1 tsp (2 g) ground sumac or 1/2 tsp (1 g) dried lemon rind (optional)
- 1 tsp (6 g) kosher salt (adjust to taste)
- 4 large eggs (approx. 200 g total)
- 1/4 cup (15 g) chopped fresh parsley
- 1 tbsp (15 ml) lemon juice (optional)
- Flatbread for serving

Instructions

1. Heat the olive oil in a large heavy skillet over medium heat until shimmering.
2. Add the chopped onion and diced green pepper; sauté until soft and beginning to brown, about 6–8 minutes.
3. Increase heat to medium-high and add the ground lamb; break it up and brown thoroughly until no longer pink, about 6–8 minutes. Drain excess fat if the pan becomes very oily, leaving a little for flavor.
4. Stir in the minced garlic and tomato paste and cook 1 minute until fragrant.
5. Add the diced tomatoes, cumin, coriander, paprika, turmeric, black pepper, cayenne, sumac if using, and salt. Reduce heat to medium-low and simmer until the sauce thickens and flavors meld, about 10–12 minutes. Taste and adjust seasoning.
6. Make 4 shallow wells in the simmering mixture and crack one egg into each well.
7. Cover the skillet and cook until egg whites are set but yolks remain runny, 6–8 minutes (cook longer if you prefer firmer yolks).
8. Remove from heat, sprinkle with chopped parsley and lemon juice if using, and serve straight from the skillet with warm flatbread for dipping.