Meat and Rice Stew - Murraq

posted on: Dec 15, 2025

By: Habeeb Salloum/Arab America Contributing Writer 

Murraq is not only popular in Saudi Arabia but in most of the other Arab Gulf Countries.

Serves 4 to 6

4 tablespoons 

2 medium onions, finely chopped

3 cloves garlic, crushed

1-pound lean lamb, cut into 1-inch cubes

1 large red bell pepper, seeded and finely chopped 

1 teaspoon salt

1/8 teaspoon cayenne

3 cups water

1 cup Basmati or any other long grain rice, rinsed

6 large or 12 small black olives, pitted

3 tablespoons finely chopped fresh parsley leaves

Heat oil in a saucepan, then sauté onion over medium heat for 5 minutes.  Stir in garlic, meat, pepper, salt and cayenne then sauté for a further 5 minutes, occasionally stirring to prevent sticking to bottom of saucepan.  Add water and bring to boil then cover and cook over medium-low heat for 50 minutes, stirring occasionally. Stir in rice and olives and re-cover then cook over medium-low heat for 15 minutes or until rice is tender but not mushy, stirring occasionally to ensure that rice does not stick to bottom of saucepan, adding more water if necessary.  Stir in parsley then serve immediately.

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