Best 3 Iraqi Pumpkin Stew Quriyi Murag Recipes
In the heart of Iraqi cuisine lies a flavorful and comforting dish known as Quriyi Murag, a tantalizing pumpkin stew that embodies the essence of Middle Eastern culinary traditions. This hearty stew showcases the perfect harmony of tender pumpkin, succulent lamb or chicken, and an aromatic blend of spices that dance on the palate. As you embark on a culinary journey through this article, discover the authentic recipe for Quriyi Murag, along with delightful variations that cater to diverse preferences. Whether you're a seasoned chef or a home cook looking to explore new flavors, this collection of recipes will guide you in crafting an unforgettable Iraqi pumpkin stew that will warm your soul and leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
IRAQI PUMPKIN STEW (QUR'IYI MURAG)
Flavourful & delicious along with rice dishes such as recipe#387395 or recipe#420598 adding beef and using cooked chopped green beans instead of carrots or recipe#252558. A recipe modified from http://www.recipesbyrachel.com
Provided by UmmBinat
Categories Stew
Time 50m
Yield 6 , 6 serving(s)
Number Of Ingredients 9
Steps:
- Put oil, onions, pepper, and spices into a large pot and sauté on medium flame until the onions are soft and golden adding the minced garlic near the end of cooking time.
- Add tomato chunks (no liquid yet, save that for later) sauté the tomatoes a short time.
- Add 1 cup water, including the liquid from the canned tomatoes too and the pumpkin chunks.
- Let cook until they are slightly soft.
- Dissolve the tomatoes paste in 1 cup water and add it into pot, together with the sea salt.
- Cover the pot, and bring to a boil then lower flame to a simmer for about 15 minutes.
- Shut off flame.
- You may remove to serving dish and serve immediately; however, the taste is better after it sits for a longer period of time. If doing that, allow to cool, then refrigerate in the same pot for a day. When reheating, use the same pot: if needed add a little bit of water, bring it to boil, and let it sit on low
- flame for a couple of minutes. Transfer to serving dish and serve.
- Enjoy!
Nutrition Facts : Calories 102, Fat 7.2, SaturatedFat 0.6, Sodium 99.5, Carbohydrate 9.7, Fiber 1.3, Sugar 3.4, Protein 1.4
IRAQI WHITE BEAN STEW
needless to say, this is a very popular stew in iraq.it is easy,simple and delicious. it's eaten for lunch with white rice(basmati or anbar)and green salad on the side.it is cooked with lamb meat, not beef. it is very important to note that when you boil the beans you don't get them fully cooked in order to allow them to be fully cooked in the stew itself
Provided by Huda salih
Categories Stew
Time 12m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- put the lamb meat in a pot, cover with water.
- bring to the boil,let it boil for about 30 minutes, lower heatand let it simmer for about 1 hour.
- in another pot, fry the onions in corn oil on medium heat until it becomes transparent.
- add the meat ( with its broth if remaining ),beans and tomato paste,stir for about 1 minute until the mixture is well-blended.
- add the crushed tomato and the spices and the remaining water of boiled beans (or 2 cups water).
- bring the mixture to a boil, let it boil for 15 minutes, lower the heat and let it simmer for 60-90 minutes.
- serve with rice and green salad.
Nutrition Facts : Calories 503.6, Fat 23.4, SaturatedFat 8.3, Cholesterol 97.9, Sodium 146.3, Carbohydrate 34.8, Fiber 8.6, Sugar 3.2, Protein 38.5
PERSIAN-STYLE PUMPKIN STEW
Are you looking for a new taste of a pumpkin dish? Here it is! This is a Persian sweet and sour stew that my grandma used to cook with fried beef patties instead of beef stew pieces; that one was wonderful too. This stew is served with cooked rice.
Provided by Soheila
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h50m
Yield 4
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon oil in skillet over medium high heat. Add pumpkin and saute until light golden brown, about 5 minutes
- Heat 2 tablespoons oil in a stock pot over medium high heat. Add onions and garlic and saute over medium-high heat until golden, about 5 minutes. Stir in tumeric. Add beef and saute until brown, about 5 minutes. Add water, salt, and pepper; bring to a boil, reduce heat, and simmer until beef is slightly tender, about 30 minutes.
- Stir pumkin, prunes, vinegar, sugar, salt, and cinnamon to stock pot and simmer until beef and pumpkin are tender, about 45 minutes. Garnish with saffron.
Nutrition Facts : Calories 454.9 calories, Carbohydrate 37.7 g, Cholesterol 62.5 mg, Fat 25.9 g, Fiber 3.4 g, Protein 21.4 g, SaturatedFat 7.8 g, Sodium 1214.6 mg, Sugar 20.5 g
Tips:
- For a deeper flavor, use homemade chicken stock instead of water.
- If you don't have fresh pumpkin, you can use canned pumpkin puree.
- Add a dollop of yogurt or sour cream to the stew before serving for a creamy finish.
- Serve the stew with rice, quinoa, or bread.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Conclusion:
Iraqi pumpkin stew is a delicious and hearty dish that is perfect for a cold winter day. It is made with simple ingredients and is easy to make. The stew is packed with flavor and is sure to please everyone at the table. So next time you are looking for a new and exciting dish to try, give Iraqi pumpkin stew a try. You won't be disappointed!
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