Spicy Minced Lamb with Eggs

Kıymalı yumurta

Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

In addition to köfte, minced lamb is cooked into many simple, tasty dishes, such as kıymalı semiz otu, a stew of minced lamb and lamb’s lettuce, and lahana kapaması, cabbage leaves layered with minced lamb and baked. More than any of these dishes, kıymalı yumurta evokes the tastes of southern Anatolia and parts of the Middle East. It is ideal for a simple supper.


  • 8 oz/225 g minced lamb
  • 2 tablespoons sheep’s tail fat (kuyrukyağı), clarified or ordinary butter
  • 2 onions, halved and sliced
  • 4 cloves garlic, crushed with salt
  • 2 oz/60 g walnuts, chopped
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon kırmızı biber
  • ½ teaspoon dried oregano or thyme
  • small bunch of fresh parsley, chopped
  • salt and freshly ground black pepper
  • 4 eggs


  • Soften the onions with the garlic in the fat. Stir in the walnuts and spices. Cook for 2-3 minutes. Add the meat and cook for 3-4 minutes. Stir in the herbs and season with salt and pepper. Crack the eggs over the top, cover, and cook gently until the eggs are just done. Serve hot with yogurt.