IRAQI STYLE QEEMA (TIMMAN OU QEEMA)
Make and share this Iraqi Style Qeema (Timman Ou Qeema) recipe from Food.com.
Provided by chef2six
Categories Meat
Time 1h9m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- brown ground beef, make pieces small as possible.
- add onions and salt to beef, brown a little more.
- cover with water, add chickpeas and cinnamon.
- allow to boil for at least 5 minutes, use a potato masher to smoosh the chickpeas.
- add tomato sauce, cover, let simmer at least 1 hour.
- serve over rice, with your choice of bread.
Nutrition Facts : Calories 417.5, Fat 18.5, SaturatedFat 6.8, Cholesterol 77.1, Sodium 2702.2, Carbohydrate 36.1, Fiber 9.7, Sugar 5.4, Protein 28.2
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
TIMMAN Z'AFFARAN (IRAQI SAFFRON RICE WITH MEAT)
There are similar recipes on Zaar but this is our absolute favorite version. It is a very delicious Iraqi rice dish that can be served as a bed of rice for other dishes such as Recipe #384628 or roast lamb or as part of a buffet. DH asks for this at least once a week as a whole meal with yogurt and a fresh salad! You could add frozen peas near the end of the rice's cooking time if you like. I have also since added some tomato paste after cooking the spices into the meat mixture and cooking it a little longer then adding to the rice before cooking or separately after for another delicious variation on this dish that I tend to leave the rasins out of. Original recipe from, The Complete Middle East Cookbook by Tess Mallos.
Provided by UmmBinat
Categories One Dish Meal
Time 1h10m
Yield 3 cups, 5-6 serving(s)
Number Of Ingredients 12
Steps:
- Wash rice until water runs clear.
- Cover with cold water and leave to soak for 30 minutes.
- Pound saffron threads, place in a small bowl (I use an Arabic coffee cup, which is perfect size for this) and add the rose water, leaving to steep until required.
- Heat half the oil or ghee in a frying pan (this part tastes better with ghee or butter), add the almonds and fry until becoming golden making sure not to burn them by watching them until done.
- Remove to a plate with a slotted spoon and reserve.
- Add onion to pan and fry gently until transparent.
- Increase heat, add meat and cook, stirring often to make meat crumbly. Fry until the juices evaporate, add baharat (Recipe #79179), 1/2 tsp salt and raisins and fry for 1 minute longer. Remove pan from heat, cover and leave aside.
- Heat remaining oil or ghee in a deep large bottomed pot and add 2 tsp of the saffron-rosewater mixture and the chicken stock. Bring to a boil.
- Drain the rice and add it to the boiling stock with salt to taste. Stir occasionally until rice returns to a boil.
- Reduce heat to low and cover pan tightly. Simmer gently until rice is done.
- Fold the meat mixture gently through the rice, cover rim of the pan with two paper towels and set lid on tightly. Leave on low heat for 5 minutes or longer if necessary. Rice should not spoil, though this depends on its quality.
- Pile rice in serving dish or platter and sprinkle with browned almonds and the rest of the saffron-rosewater. This is excellent served with Recipe #384628 or roast lamb or as part of a buffet.
Nutrition Facts : Calories 688.5, Fat 35.2, SaturatedFat 8.7, Cholesterol 44.5, Sodium 303.8, Carbohydrate 72.8, Fiber 4.2, Sugar 9.3, Protein 20.9
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