🍲 Qeema Najafi
Qeema Najafi is a thick Iraqi stew of minced beef and chickpeas cooked slowly with onion, tomato paste, turmeric and dried black lime until it breaks down into a smooth, almost mashed texture. It tastes deeply savoury with a sour, citrusy note from the dried lime. It is traditionally served with rice and is cooked in large pots during Muharram.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 300 g dried chickpeas, soaked overnight
- 400 g minced beef
- 2 onions, chopped
- 3 tbsp tomato paste
- 3 dried limes, pierced
- 1 tsp turmeric
- 2 tbsp oil
- Salt and black pepper
Method
- Boil the chickpeas in fresh water until very soft, about 1 hour, then mash them roughly.
- Fry the onions in the oil until golden, add the beef and turmeric and brown well.
- Stir in the tomato paste, then add the chickpeas, dried limes and enough water to cover.
- Simmer on low heat for 1.5–2 hours, stirring and mashing often, until thick and smooth.
- Remove the limes, season and serve hot.
How to make it lighter
- Use lean minced beef and skim any fat from the surface.
- Keep the oil to 1 tbsp for the whole pot; 1 tbsp oil ≈ 120 kcal.
- Serve a measured portion with a large salad on the side.
History
Qeema is closely associated with the Iraqi shrine cities of Najaf and Karbala, where it is cooked in huge quantities and distributed during the commemorations of Muharram. It remains a beloved home dish across Iraq.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Qeema Najafi and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →