Some of my favorite meals are the ones we don’t talk about enough. Today I'm sharing a dish called Qara’. It's a dish I've only ever seen at home using one of my favorite vegetables, opo squash. It’s simple, everyday cooking, but it feels elegant. I’m giving it a little of the attention it deserves and sharing how to make it right at home.
Qara’:
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Qara’ — قرع
Opo squash and beef in tomato broth, served with vermicelli rice.
Ingredients
For the stew
2 Opo squash
1.5 lbs Beef chuck roast
Olive oil (enough to coat the bottom of the pot)
Salt to taste
1 tbsp Arabic 7 spice
1–2 tablespoons tomato paste
1 cup tomato sauce
Water (enough to just cover the meat and squash)
For the vermicelli rice
1 cup Basmati Rice (rinsed and drained)
1/2 cup vermicelli noodles
1 tbsp Ghee or Oil
Salt to taste
2 cups Water
For the garlic and coriander finish
1 tbsp Olive oil or ghee
5-8 Garlic (minced or crushed)
1 tablespoon ground coriander
To serve
Aleppo pepper
Fresh parsley
Flaky salt
Instructions
Trim both ends of the opo squash and peel thoroughly. Slice lengthwise into quarters, then cut into roughly 1-inch pieces. Set aside.
Cut the chuck roast into small cubes, about half the size of the squash pieces.
Heat a large, heavy-bottomed pot over medium-high heat. Add enough olive oil to coat the bottom, then add the beef all over in a single layer.
Let the meat develop some color before stirring. Continue cooking until any released moisture evaporates and the beef begins to brown. Season with salt and Arabic 7 spice.
Stir in 1–2 tablespoons tomato paste and cook briefly. Add the squash and gently mix until everything is evenly coated.
Pour in 1 cup tomato sauce, followed by enough water to just cover the meat and squash. Stir, season with salt, and bring to a gentle simmer.
Cover and cook over low heat for 45–60 minutes, or until the beef and squash are tender. The beef may need additional time. If you prefer a thicker sauce let the stew cook uncovered for an additional 30 minutes.
While the stew simmers, heat ghee in a separate pot over medium heat. Add the vermicelli and stir frequently until golden brown.
Add the rinsed, drained rice and salt. Stir for 1–2 minutes, then add the water.
Bring to a simmer, cover, and cook over low heat until the rice is tender and the water is absorbed. Fluff the rice then remove from the heat and let rest, covered, for 5–10 minutes before serving.
Heat olive oil or ghee in a small pan. Add the garlic and cook briefly until fragrant.
Stir in 1 tablespoon ground coriander and cook briefly until fragrant and bubbling, taking care not to burn the garlic or spices.
Immediately pour the mixture into the stew. Stir gently and taste for salt.
Plate everything together. Finish with Aleppo pepper, chopped parsley, and a little flaky salt if needed.