Thank You, Saveur and Felicia Campbell

As I browsed through the June/July 2014 issue of Saveur, I paused to read about Makhlama Lahm, an Iraqi breakfast with eggs, tomatoes, and lamb. I marked the page and told Matt I was going to make this dish. I ordered ground lamb from Hanisch Farms when they were here in July. I finally had the chance to make this today, along with some homemade naan. We will definitely make it again and I think it’s one of my favorite breakfasts, ever.

If you don’t think you like lamb or haven’t tried it before, this would be a great introduction for you. The dish is rich, satisfying, and just tasty. I can’t say much more, so take a look, read the recipes, order your ground lamb from Hanisch Farms ( for their next delivery, pick up the lamb, onion, parsley, tomatoes, and eggs at Capital City Farmers’ Market, and you’re set for something great.

2014_AugLambPan 2014_AugLambPlate

Many thanks to Saveur and Felicia Campbell for this fantastic breakfast.

Naan Bread (not authentic, but it’s pretty darn great)

– 4 cups white bread flour, plus more for dusting
– 1 1/2 tsp salt
– 1/2 oz yeast
– 1 tsp ground cumin
– 1 tsp sesame seeds
– oil for frying

  1. Line a baking sheet with parchment paper and dust with flour. Put 4 cups flour, salt, and yeast in a bowl. Stir. Add just enough water to make a soft dough. For us, this was about 2 cups. Turn dough out onto a floured surface and gently knead a couple times. Sprinkle cumin and sesame seeds on top and knead into dough. Divide into 4 pieces and put on lined baking sheet. Let rest 1 hour.
  2. Turn dough onto lightly floured surface and flatten into a 9 inch circle, using a rolling pin. Repeat with other three and let rest 5 minutes.
  3. Heat skillet to medium heat and add a splash of olive oil. Fry each naan until browned on both sides.

Makhlama Lahm (Iraqi Eggs with Lamb & Tomatoes)

– 2 Tbsp olive oil
– 1 lb ground lamb
– 1 yellow onion, chopped
– 1/3 cup minced parsley
– 1 tsp yellow curry powder
– 1/4 tsp cayenne powder
– 2 small tomatoes, cored & roughly chopped
– 4 eggs

  1. Heat oven to 400 degrees.
  2. Heat oil in large ovenproof skillet over medium-high heat. Cook lamb, stirring to break up meat into small pieces, until browned, 4-5 minutes.
  3. Add onion, cook until soft and lamb starts to get a few crispy bits, 6-8 minutes.
  4. Stir in 1/2 parsley, curry powder, cayenne powder, and tomatoes. Salt & pepper to taste. Cook until tomatoes begin to break down, 3-4 minutes.
  5. Make 4 wells in mixture. Crack 1 egg into each well. Bake until egg whites are set and yolks are runny, about 5 minutes.
  6. Garnish with remaining parsley and serve with naan bread.
This entry was posted in Farmers Market, Food/Recipes, Parsley, Tomatoes and tagged , , , , , , . Bookmark the permalink.

3 Responses to Thank You, Saveur and Felicia Campbell

  1. Pingback: Fort Pierre Bicentennial Farmers’ Market – Tuesday, September 5 – 5pm-until at least 7pm | Capital City Farmers' Market

  2. Pingback: Market – Tuesday, July 25 – 5pm-at least 7pm | Capital City Farmers' Market

  3. Pingback: Market – Saturday, May 20 | Capital City Farmers' Market

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