Cooking-Iraqi

I’m a fan of scooping up relatively dry but still succulent, gently spiced minced (ground) meat with pliable, puffy or flaky bread. Even more so if eggs are involved. When craving this sort of thing, makhlama lahm (sometimes called ‘Iraqi eggs’) hits the spot every time.

This red lentil soup is inspired by my favourite soup growing up (shorbat addas). It's very simple to make, with a good amount of protein and fibre. You only need one pot and there's no blending needed. Easy, nourishing and delicious!