Iraqi Pumpkin Stew Quriyi Murag Food

IRAQI PUMPKIN STEW (QUR'IYI MURAG)

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!

IRAQI WHITE BEAN STEW

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.