Potatoes, Meat and Eggs – Mufarrika

posted on: Apr 13, 2026

By: Habeeb Salloum/Arab America Contributing Writer

Mufarrika is a centuries-old Syrian dish.  It is easy to prepare, ingredients that are basic and, most importantly, it tastes good.   It’s one of those meals that can be made last minute when you just don’t know what to make for lunch or dinner.

            Vegetable oil or butter is used today to replace the traditional sheep tail fat that was originally used to make the dish.

Serves 6 to 8

4 tablespoons butter

1-pound ground meat, lamb or beef

3/4 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon baharat

pinch Aleppo pepper

1/2 cup vegetable oil

1 large onion finely chopped

5 cups 1/2 –inch cubed potatoes (peel removed) sprinkled with salt

5 eggs, beaten

a few sprigs of parsley

3 tablespoons finely chopped green onion

Melt 2 tablespoons butter over medium heat and add meat.  Stir and cook for about 10 minutes or until meat is no longer pink.  Add spices and cook another five minutes, stirring frequently.  Set aside and keep warm.   

In a saucepan, heat oil over medium and add onion.  Fry until limp, about 20 minutes.  Add potatoes and stir together with onion.  Sprinkle with additional salt and black pepper to taste.  Stir and cover and cook over medium-low for about 40 minutes or until potatoes are tender, stirring frequently to avoid potatoes sticking to pan.  Stir in remaining butter until melted then the reserved meat.  Stir and cook for about a minute.

Gently stir in egg and cook until done, about 2 to 3 minutes.

Transfer to serving dish and garnish with parsley and green onion.

Serve hot.

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