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    You are in: Home / Chef Nawal's Public Recipes
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    3 Recipes

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    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.

    Recipe #416200

    Succulent slices of eggplant are rolled around spicy kufta (meat patties) and simmered in flavorful tomato sauce. The neat presentation of the dish renders it suitable for formal occasions.

    Recipe #108895

    Pairing fried eggplant with yogurt and garlic is one of the favorite ways of serving eggplant in Iraq. It is a simple and beautiful dish, great for hot summer days.

    Recipe #108590


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