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    You are in: Home / Recipes / Iraqi Pumpkin Stew (Qur’iyi Murag) Recipe
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    Iraqi Pumpkin Stew (Qur’iyi Murag)

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    UmmBinat's Note:

    Flavourful & delicious along with rice dishes such as Timman Z'affaran (Iraqi Saffron Rice With Meat) or Layered Carrots and Rice – Jizer M’tubuq adding beef and using cooked chopped green beans instead of carrots or Saudi Rice With Lamb and Potato. A recipe modified from

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    Serves: 6


    Units: US | Metric


    1. 1
      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.
    2. 2
      Add tomato chunks (no liquid yet, save that for later) sauté the tomatoes a short time.
    3. 3
      Add 1 cup water, including the liquid from the canned tomatoes too and the pumpkin chunks.
    4. 4
      Let cook until they are slightly soft.
    5. 5
      Dissolve the tomatoes paste in 1 cup water and add it into pot, together with the sea salt.
    6. 6
      Cover the pot, and bring to a boil then lower flame to a simmer for about 15 minutes.
    7. 7
      Shut off flame.
    8. 8
      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
    9. 9
      flame for a couple of minutes. Transfer to serving dish and serve.
    10. 10

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    Nutritional Facts for Iraqi Pumpkin Stew (Qur’iyi Murag)

    Serving Size: 1 (141 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 101.9
    Calories from Fat 64
    Total Fat 7.2 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 99.5 mg
    Total Carbohydrate 9.6 g
    Dietary Fiber 1.2 g
    Sugars 3.3 g
    Protein 1.4 g

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