Iraqi qeema is a thick meat-and-chickpea stew, usually eaten with rice. It is particularly associated with Najaf and communal meals during Muharram, especially Ashura. Najaf-style qeema also appears in pilgrimage kitchens along the route from Najaf to Karbala during Arbaeen.
Recipes differ. In qeema Najafia, cooks simmer lamb or beef with chickpeas, then pound them together into a thick mixture with fine strands of meat. Onion, tomato paste, dried black lime called noomi Basra, cardamom and cinnamon are among its seasonings.
Another Iraqi version, documented by cookbook author Chef Nawal, uses finely diced lamb and split chickpeas rather than the pounded Najafi texture. Her recipe includes tomato paste, dried prunes, cumin and lime. Do not assume every kitchen uses the same ingredients or method.
If you have a food allergy, ask the kitchen to verify the ingredients, cooking fat, accompaniments and possible cross-contact before ordering. A dish name does not establish that a meal is allergy-safe.
Sources: Visit Iraq: Najaf-style qeema, Chef Nawal's Iraqi qeema recipe on Food.com.
Checked on 2026-10-26.