Label
All
0
Clear all filters

Stew of Chickpeas and Diced Meat

Margat Qeema

Rate this recipe

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Delights from the Garden of Eden

By Nawal Nasrallah

Published 2019

  • About

A simple and versatile marga steeped in religious traditions. It derives its name from the way the meat is prepared. Qeema means ‘meat cut up into small pieces’. The term is used in al-Warraq’s thirteenth-century augmented version (Istanbul MS, fol. 268v). The word carried the same sense in the late-fifteenth-century cookbook Ni’matnama written in Urdu, as it still does in Iraq. Interestingly, the word found its way into the Greek cuisine, as in the dish macaronia me

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title