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DISH RESEARCH · Main dish

Qeema

Also known as: قيمة

Minced beef stew with potato, green peas, tomatoes and dried lemon.

About Qeema

Qeema is a minced-meat stew. Abdulrahman O. Musaiger's Arabian Gulf version combines minced beef with potato, green peas, tomato and tomato paste, served with bread.

Onion and garlic provide savoury depth, while green coriander gives the stew an herbal note. Ground dried lemon brings a citrus accent to the tomato-rich mixture.

Small pieces of potato and peas sit throughout the minced beef and sauce. The stew is served hot, with bread alongside.

Allergens in this recipe

Contains: Wheat (gluten).

Other allergen details are unconfirmed.

Ingredients vary by restaurant. Confirm your allergens with staff before ordering.

Explore ingredients See countries & cuisines

Ingredients in Qeema

Abdulrahman O. Musaiger's traditional Arabian Gulf keema.

Ingredient details & uncertainties

Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.

  • Minced beef: Recipe-specific ingredient evidence; Allergen details unconfirmed
  • Potato: Recipe-specific ingredient evidence; Allergen details unconfirmed
  • Green peas: Recipe-specific ingredient evidence; Allergen details unconfirmed
  • Tomato: Recipe-specific ingredient evidence; Allergen details unconfirmed
  • Tomato paste: Recipe-specific ingredient evidence; Allergen details unconfirmed
  • Onion: Recipe-specific ingredient evidence; Allergen details unconfirmed
  • Corn oil: Recipe-specific ingredient evidence; Allergen details unconfirmed
  • Ground green coriander: Recipe-specific ingredient evidence; Allergen details unconfirmed. Green coriander is the named herb; broader cilantro candidate, retaining ground form.
  • Garlic: Recipe-specific ingredient evidence; Allergen details unconfirmed
  • Salt: Recipe-specific ingredient evidence; Allergen details unconfirmed
  • Ground dried lemon: Recipe-specific ingredient evidence; Allergen details unconfirmed. Broader lemon candidate; dried and ground source form retained. No lime, black-lime or exact drying process asserted.
  • Water: Recipe-specific ingredient evidence; Allergen details unconfirmed. List and initial onion/garlic browning water are the same named input.
  • Bread: Recipe-specific ingredient evidence; Wheat (gluten) source-confirmed. First final bread-or-rice choice selected. Standard bread supports Wheat; exact bread formula and any additional allergens remain unresolved.

Origins & food traditions

Keema became established in Arabian Gulf cooking through long-standing links with migrants from the Indian subcontinent.

Countries

  • BahrainCatalogue link pending review
  • IraqCatalogue link pending review

Cuisines & regions

Sources & references
  1. Keema (Minced beef stew) - Dr. Abdulrahman O. Musaiger, Traditional Dishes of Arabian Gulf, first edition 1996