Honoring Mother's 'Day', Sumerian Style:
And Breakfast of Makhlama for Mom
Breakfast of Makhlama for Mom
Here is a very interesting recipe from Ibn Sayyar al-Warraq's 10th-century cookbook كتاب الطبيخ (Annals of the Caliphs' Kitchens, my English translation, Chapter 73):
|Iraqi leeks (Kurrath), photo: Kok Robin, Rotterdam|
Break eggs on the [spread] meat, enough to cover the whole face of the frying pan, which by the way, should be of stone. Let the eggs look like eyes.
Put the pan as it is on a reed tray and insert a sprig of rue in the midst of the yolk of each egg. Drape the pan with a big thin sheet of bread (lavash bread, markouk) making a hole in the middle as big as the circumference of the pan. This is to hide the blackness of the outside of the pan when it is presented at the table.
(A note on rue: Despite its unpleasant taste and smell, this herb was essential in medieval dishes as garnish because they believed that it had the power to combat flatulence and that chewing it after eating onion and garlic helped remove the unpleasant breath they cause. But they had it in extreme moderation.
Today in Iraq we still cook this egg dish pretty much the same way, with and without meat. It makes a very convenient side dish or a sandwich for brunch, light supper, or a picnic lunch. The recipe I choose here is the vegetarian version with cubed potatoes and herbs. The version with spinach is equally tasty (recipe in my Delights from the Garden of Eden, p. 192).
The recipe for Iraqi Omelet with Potatoes and Herbs is available in my website.
So here is to all mothers, past, present, and future!