Best Iraqi Style Qeema Timman Ou Qeema Recipes

IRAQI STYLE QEEMA (TIMMAN OU QEEMA)

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.

IRAQI QEEMA (STEW OF CHICKPEAS AND DICED MEAT)

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.

TIMMAN Z'AFFARAN (IRAQI SAFFRON RICE WITH MEAT)

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.