Iraqi Pumpkin Stew Quriyi Murag Recipes

IRAQI PUMPKIN STEW (QUR'IYI MURAG)

Iraqi Pumpkin Stew (Qur'iyi Murag) image

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

Ingredients

1 lb sweet pumpkin, peeled, cut into 3/4 inch chunks
1 medium size onion, finely chopped
1 medium garlic clove, minced
1/2 lb canned plum tomatoes, chopped into small chunks
2 teaspoons tomato paste
3 tablespoons canola oil (Iraqi's use corn oil but we are allergic to corn)
sea salt, to taste
3/4 teaspoon curry powder (I always use Iraqi Curry Powder, to taste)
1 pinch cayenne (or to taste)

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

PERSIAN-STYLE PUMPKIN STEW

Persian-Style Pumpkin Stew image

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

Ingredients

3 tablespoons vegetable oil, divided
½ pumpkin - peeled, seeded, and cut into 2-inch cubes
1 small onion, chopped
2 cloves garlic, minced
½ teaspoon ground turmeric
1 pound beef stew meat, cut into 1 inch cubes
2 cups water
½ teaspoon ground black pepper
12 pitted prunes
2 tablespoons vinegar
2 tablespoons sugar
2 teaspoons salt
½ teaspoon ground cinnamon
⅓ teaspoon saffron

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

IRAQI WHITE BEAN STEW

Iraqi White Bean Stew image

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

Ingredients

1 cup dry white bean, soaked over-night and cooked in the morning until they are half-done
400 g lamb
1 medium onion, finely chopped
4 tablespoons corn oil (or any oil you usually use)
2 tablespoons tomato paste
1 cup crushed tomatoes
1 teaspoon curry powder (i prefer madras curry powder-product of india with green label)
salt and pepper

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

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