Makhlama (مخلمة) is a traditional Iraqi dish served primarily as a hearty breakfast. It is a fried mixture of minced meat, eggs, and vegetables. Makhlama is popular for its heartiness, simplicity of preparation, and distinct flavor.
The name of the dish comes from the Arabic root word referring to mixing or combining ingredients. Sometimes the dish is referred to as makhlama lahm, where the word “lahm” means meat. The recipe likely originated as a way to use up leftover meat or to prepare an energy-rich meal for the working classes.
The base of authentic Iraqi makhlama is minced meat; beef or lamb is traditionally used. The meat should have a higher fat content so that it doesn’t dry out during frying. Another ingredient is finely chopped onion, fried together with the meat. Tomatoes cut into small pieces are also added to this mixture. The tomatoes must not create a liquid sauce. Finally, spices and eggs are added to the mixture. There are two main ways of preparation. The first consists of cracking the eggs onto the surface of the meat mixture. The second method involves mixing the eggs directly into the meat. This creates a mixture where the eggs are cooked evenly with the other ingredients.
Makhlama is served hot directly in the pan or on a plate. Fresh Iraqi bread is part of the serving. Strong, sweet black tea is drunk with the meal.
Bon appétit!
