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Ma Halima’s Beef Suqaar
Credit:
Khadija M. Farah & Jennifer May
Recipe Summary
Yield: Serves 4
Ingredients
Ingredient Checklist
2 tablespoons canola oil
1 1/2 pounds boneless beef chuck or other stew meat, cut into bite-size pieces
1 large yellow onion, coarsely chopped
Kosher salt
2 large carrots, thinly sliced
1 tablespoon ground cumin
1 tablespoon ground turmeric
1 small green bell pepper, stemmed, seeded, and thinly sliced
2 tablespoons fresh lime juice
Large handful of cilantro leaves, coarsely chopped
Cook's Notes
Reprinted with permission from In Bibi’s Kitchen ($14.99, amazon.com) by Hawa Hassan with Julia Turshen, copyright © 2020. Photographs by Khadija M. Farah & Jennifer May. Published by Clarkson Potter, a division of Penguin Random House, LLC.
Gallery
Ma Halima’s Beef Suqaar
Credit:
Khadija M. Farah & Jennifer May
Recipe Summary
Yield: Serves 4
Gallery
Ma Halima’s Beef Suqaar
Credit:
Khadija M. Farah & Jennifer May
Ma Halima’s Beef Suqaar
Credit:
Khadija M. Farah & Jennifer May
Ma Halima’s Beef Suqaar
Recipe Summary
Yield: Serves 4
Recipe Summary
Yield: Serves 4
Yield: Serves 4
Serves 4
Ingredients
Ingredients
- 2 tablespoons canola oil
- 1 1/2 pounds boneless beef chuck or other stew meat, cut into bite-size pieces
- 1 large yellow onion, coarsely chopped
- Kosher salt
- 2 large carrots, thinly sliced
- 1 tablespoon ground cumin
- 1 tablespoon ground turmeric
- 1 small green bell pepper, stemmed, seeded, and thinly sliced
- 2 tablespoons fresh lime juice
- Large handful of cilantro leaves, coarsely chopped
Directions
Warm oil in a large skillet (preferably cast iron) or other heavy pot over medium-high heat. Add beef and onion, and sprinkle with a large pinch of salt. Cook, stirring occasionally, until beef is browned in spots and onion is beginning to become tender, about 10 minutes.
Add carrots and sprinkle cumin and turmeric over everything, along with another large pinch of salt. Stir in 1/4 cup water, cover, and cook until carrots are beginning to get tender, about 5 minutes. Stir in bell pepper, cover again, and cook until carrots and pepper are just barely tender, about 5 minutes.
Turn off heat, stir in lime juice, and season to taste. Sprinkle with cilantro and serve immediately. Leftovers can be refrigerated in an airtight container and rewarmed in a skillet set over low heat.
Cook's Notes
Reprinted with permission from In Bibi’s Kitchen ($14.99, amazon.com) by Hawa Hassan with Julia Turshen, copyright © 2020. Photographs by Khadija M. Farah & Jennifer May. Published by Clarkson Potter, a division of Penguin Random House, LLC.
Cook’s Notes
Reprinted with permission from In Bibi’s Kitchen ($14.99, amazon.com) by Hawa Hassan with Julia Turshen, copyright © 2020. Photographs by Khadija M. Farah & Jennifer May. Published by Clarkson Potter, a division of Penguin Random House, LLC.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Ma Halima’s Beef Suqaar
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Reviews:
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All Reviews for Ma Halima’s Beef Suqaar
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
