Iraqi-style Ají de Fideos

Ingredients

In this Iraqi adaptation of Ají de Fideos, we incorporate the distinct flavors of Iraqi cuisine. We replace some of the traditional Peruvian spices with Iraqi spices like cumin, coriander, and turmeric to infuse the dish with Middle Eastern aromas. Additionally, we use ingredients commonly found in Iraqi cuisine, such as lamb or beef, to enhance the richness of the stew. We alse have the original recipe for Ají de fideos, so you can check it out.

• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 500g (1.1 lb) lamb or beef, cut into small cubes 500g (1.1 lb) lamb or beef, cut into small cubes
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 ají amarillo peppers, seeded and finely chopped 2 ají amarillo peppers, seeded and finely chopped
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• 200g (7 oz) spaghetti or fideos noodles 200g (7 oz) spaghetti or fideos noodles
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Lemon wedges (for serving) Lemon wedges (for serving)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 40g, 6g
• Protein: 30g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the lamb or beef cubes to the pot and cook until they are browned on all sides.
3. 3.
   Stir in the ground cumin, ground coriander, and ground turmeric, and cook for another minute to toast the spices.
4. 4.
   Add the tomato paste and chopped ají amarillo peppers to the pot, and stir well to combine.
5. 5.
   Pour in the beef or vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 30 minutes to allow the flavors to meld together.
6. 6.
   Meanwhile, cook the spaghetti or fideos noodles according to the package instructions until al dente. Drain and set aside.
7. 7.
   Once the stew has simmered, add the cooked noodles to the pot and stir gently to combine. Season with salt and pepper to taste.
8. 8.
   Allow the stew to simmer for an additional 5 minutes to let the flavors meld together.
9. 9.
   Serve the Iraqi-style Ají de Fideos hot, garnished with fresh cilantro and accompanied by lemon wedges for squeezing over the stew.

Treat your ingredients with care...

• Ají amarillo peppers — If you can't find fresh ají amarillo peppers, you can use ají amarillo paste or substitute with a combination of yellow bell peppers and a small amount of habanero pepper for heat.

Tips & Tricks

• For a spicier version, add more ají amarillo peppers or include a small amount of cayenne pepper.
• Adjust the consistency of the stew by adding more broth if desired.
• You can substitute lamb or beef with chicken if preferred.
• Experiment with different types of noodles, such as vermicelli or egg noodles, for a variation in texture.
• Serve the stew with warm pita bread or Iraqi flatbread for a complete meal.

Serving advice

Iraqi-style Ají de Fideos is best served hot, allowing the flavors to meld together. Serve it in individual bowls, garnished with fresh cilantro and accompanied by lemon wedges for squeezing over the stew. It pairs well with warm pita bread or Iraqi flatbread.

Presentation advice

To enhance the presentation of the dish, sprinkle some additional chopped fresh cilantro on top of the stew just before serving. You can also drizzle a little extra virgin olive oil over the stew for added richness and shine.