681. Iraqi Tomato Spinach Stew

1
Iraqi marags (stews) are defined by the type of vegetable and meat in it, as well as by its color.We have red marags, like Bamia, Aubergine, and White Bean.
Yellow marags, like Courgette, Tashreeb, and Habeet.
And “white” marags, like Yachni, which has no tomato to make it red, nor curry or turmeric to make it yellow.
Spinach marag, a favorite of mine, can be made as a red or yellow stew, and how you like it would depend mostly on how it was made while you were growing up. I personally prefer the yellow, but the red has another dimension of flavor to it worth trying. I made this red version without a pulse, but you can easily add cooked chickpeas or split peas. Using a pressure cooker to cook the meat cuts down the cooking time drastically and makes it literally fall off the bone. If you cook this the traditional stovetop way, depending on the cut of meat I would recommend simmering covered for a good hour and a half to two hours.

Ingredients:

750g meat on bone
1 large onion, sliced
6 cloves garlic, crushed
1 tsp turmeric
1 tsp Madras curry powder
1 tsp salt
1/2 tsp pepper
2 loomi (dried limes), pierced
1 pk (400g) frozen spinach
3 Tbsp tomato paste

Method:

Sear the meat on all sides in a tablespoon of ghee.
Add the sliced onion, garlic, pierced dried limes (loomi), turmeric, Madras, and pepper.
Add boiled water to cover by an inch or two.
Bring to a boil, cover, reduce heat to medium low, and simmer for 1 1/2 to 2 hours.
Add the thawed spinach, tomato paste, and salt.
Simmer for an additional 30 minutes.
Serve alongside rice.

 

 صحة و عافية
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34 thoughts on “681. Iraqi Tomato Spinach Stew”

  1. marhaba…very nice stew..deep and complex flavors im sure and so nutritious…..could someone forego the curry and use anything else and still remain traditional? ty nadia.

  2. Maryam, how r u?This looks.nice. what kind of meat do u use and when do u remove the bones? Also do u thaw the spinach beforehand or just throw it in straight from the pack? S

  3. Maryam, how r u?This looks.nice. what kind of meat do u use and when do u remove the bones? Also do u thaw the spinach beforehand or just throw it in straight from the pack? S

  4. Al hamd Allah thanks S, I hope you are well too. Usually in stews I use shanks and/or the back bone. I do not remove the bones as they give so much flavor. Most times I just add the spinach frozen straight from the bag.

  5. Al hamd Allah thanks S, I hope you are well too. Usually in stews I use shanks and/or the back bone. I do not remove the bones as they give so much flavor. Most times I just add the spinach frozen straight from the bag.

  6. hi
    I am a huge fan of spinach and I definitely want to give this recipe a try…
    by the way, just out of curiosity, is molokhia featured in traditional Iraqi cuisine as well? am just curious to know the extent of its usage and popularity in the Arab world…
    thanks in advance
    best wishes,
    Jean-Pierre

  7. hi
    I am a huge fan of spinach and I definitely want to give this recipe a try…
    by the way, just out of curiosity, is molokhia featured in traditional Iraqi cuisine as well? am just curious to know the extent of its usage and popularity in the Arab world…
    thanks in advance
    best wishes,
    Jean-Pierre

  8. Hi Jean-Pierre, welcome to MCW.
    Yes mulukhiya (also known as Jew's mallow) is used in Iraqi cooking, although it is much more known in Egyptian cuisine. I personally cannot get past their mucosal characteristic therefore I completely avoid them. They are highly beneficial health-wise, and many people like it. I unfortunately still have not developed a taste for them.
    Thanks for passing by!

  9. Hi Jean-Pierre, welcome to MCW.
    Yes mulukhiya (also known as Jew's mallow) is used in Iraqi cooking, although it is much more known in Egyptian cuisine. I personally cannot get past their mucosal characteristic therefore I completely avoid them. They are highly beneficial health-wise, and many people like it. I unfortunately still have not developed a taste for them.
    Thanks for passing by!

  10. Marhaba, you can use some lemon juice instead but it won't be quite the same as the noomi lends not only some acidity but also a distinct smoky flavor. I buy my dried limes already packaged.

  11. Marhaba, you can use some lemon juice instead but it won't be quite the same as the noomi lends not only some acidity but also a distinct smoky flavor. I buy my dried limes already packaged.

  12. I made this dish tonight for dinner!!! My husband was so impressed as usually it takes me a couple of times to make it taste very good but not with this. It turned out so delicious. I did add chickpeas to it because that's the way he wanted it.

  13. I made this dish tonight for dinner!!! My husband was so impressed as usually it takes me a couple of times to make it taste very good but not with this. It turned out so delicious. I did add chickpeas to it because that's the way he wanted it.

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