Iraqi Pumpkin Stew (Qur’Iyi Murag)

1. 1

   Put oil, onions, pepper, and spices into a large pot and saute 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) saute 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

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.