IRAQI QEEMA (STEW OF CHICKPEAS AND DICED MEAT)
Qeema in the Iraqi culinary lingo is a traditional stew of finely diced meat (and hence the name qeema, which, etymologically is an ancient Akkadian word, which means 'chopped into small pieces) with split chick peas and a dried variety of small sour plums, called aloocha in middle and southern Iraq. Margat qeema is traditionally associated with the holy month of Muharram (the first in the Islamic lunar calendar year). On 'ashour -- the tenth day of this month -- this stew along with rice, hareesa (wheat porridge), and zarda w'haleeb (yellow and white rice pudding) are distributed to neighbors and passers-by in commemoration of the death of Imam Hussein, grandson of the prophet Mohammed, and religious leader at the time. When he went to Kufa to press his claim to the caliphate, he was killed in battle on the plains of Karbala on the tenth day of Muharram. In consistency, this stew is rather dense. For an authentic flavor, instead of lime juice use 1 teaspoon crushed dried lime, seeds removed (also known as laymoun Omani), available at Middle Eastern stores. Iraqis call it noomi Basra.
Provided by Chef Nawal
Categories Stew
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Dice lamb into 1/4-inch cubes.
- In a medium heavy pot sauté meat in oil, stirring occasionally, until all moisture has evaporated, and meat starts to brown, about 10 minutes.
- Add onion and stir until transparent, about 10 minutes. Add garlic and turmeric in the last minute.
- Meanwhile, boil chickpeas until almost done (about 15 minutes), and drain.
- Add the chickpeas to the pot along with the rest of ingredients. Mix well, making sure there is enough liquid to cover ingredients. Add some more hot water if needed. Bring to a quick boil, then reduce heat to medium-low, and let stew simmer gently, covered, about 45 minutes, or until sauce is nicely thickened. Stir 3 to 4 times while cooking to prevent ingredients from sticking to the bottom of the pot. Sauce of this stew should be thicker in consistency than that of regular stews.
- This stew is particularly delicious with white rice and fresh radish and radish leaves.
Nutrition Facts : Calories 488, Fat 31.8, SaturatedFat 11.8, Cholesterol 81.7, Sodium 1043.5, Carbohydrate 31.7, Fiber 4, Sugar 17.5, Protein 21.2
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Folake Awofusi
[email protected]I love how easy this stew is to make. I can just throw everything in the pot and let it simmer.
Rooda Gaabo
[email protected]This stew is perfect for a cold winter day. It's hearty and filling, and the spices are really warming.
Vickash Sookraj
[email protected]I'm not sure what I did wrong, but my stew turned out really watery. I think I might have added too much liquid.
Pete Adams III (Cosmic Slop)
[email protected]This stew is delicious! I made it for a party and everyone loved it.
Asif Habib
[email protected]This stew is a bit too spicy for me, but I still enjoyed it. I'll definitely be making it again, but I'll use less chili pepper next time.
Oona Jakob
[email protected]I'm not a big fan of stews, but I really enjoyed this one. The flavors are amazing and the meat is so tender.
Aryan Fahim
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Muhammad Ali Khan niazi
[email protected]I love how easy this stew is to make. I can just throw everything in the pot and let it simmer.
Thomas Billiat chilongo
[email protected]This stew is perfect for a cold winter day. It's hearty and filling, and the spices are really warming.
Rayan Sardar
[email protected]I'm not sure what I did wrong, but my stew turned out really watery. I think I might have added too much liquid.
Minh Ho
[email protected]This stew is delicious! I made it for a party and everyone loved it.
Semin Tanjic
[email protected]I found this stew to be a bit bland. I added some extra spices and it was much better.
Harry Pennington
[email protected]This stew is a bit spicy for my taste, but I still enjoyed it. I'll definitely be making it again, but I'll use less chili pepper next time.
Md.Alamin Ahmed
[email protected]I've made this stew several times and it's always a success. It's a great way to use up leftover meat and chickpeas.
Kamusiime Gilbert
[email protected]This is one of my favorite stew recipes. It's so flavorful and satisfying.
Nanfuka Flower
[email protected]I'm not a huge fan of chickpeas, but I really enjoyed this stew. The flavors are amazing and the meat is so tender.
RATAN SARKAR
[email protected]This stew is so easy to make and it's always a hit with my guests.
Dawood Khan
[email protected]I followed the recipe exactly and the stew turned out great! The meat was tender and the chickpeas were cooked perfectly. The sauce was flavorful and had a nice balance of spices.
Abbas Bendjbara
[email protected]This Iraqi Qeema Stew is a flavorful and comforting meal that's perfect for a cold night. The chickpeas and diced meat are tender and juicy, and the sauce is rich and savory. I served it with rice and a side of yogurt, and it was a hit with my family