Iraqi Pumpkin Stew (Qur’iyi Murag)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 6
YIELD: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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