You can get them in Turkish or Arab supermarkets. Although the recipe includes lamb, it can easily be made vegetarian/vegan by omitting the lamb (see tip below). I prefer small okra, by the way, as they are more tender and easier to work with. Lebanese Okra Stew (bamia) This is a recipe for an okra stew from Lebanon. You can prevent this by either marinating the okra with lemon juice or vinegar about 30 minutes beforehand or by frying it hot during preparation. There are okra that become a little “slimy” during preparation. Once I start, I don’t stop eating until the plate is clean.īut what am I talking about – why don’t you try it for yourself □ A little tip at the end The result is an incredible soul-soother. Pour the broth, cover the pot and cook for 10 minutes stirring occasionally. Add the okra, add the tomato, and reduce heat to medium, add salt and pepper. Pour in the onion and stir to coat with the oil, then add the garlic and cook until softened. Sautéed onions, garlic, fruity tomatoes, a hint of cinnamon, a few okra pods and about 30 minutes of your time – that’s all you need. Add olive oil in a large cooking pot over medium high heat. Strictly speaking, okra in tomato sauce is not only meatless, but even vegan. There are two versions of many dishes in the Levant: One with meat (okra stew) and one with oil (i.e. By the way, this also applies to the delicious runner beans in tomato sauce. With oil in a tomato sauce (I know, it’s kind of confusing). This does not mean that the okra swim in olive oil (which would be nice), but are served without meat. Okra Stew is a hearty meal usually served with buttery vermicelli rice. Bring to a boil, skim any excess fat, add cinnamon sticks. Then pour water, just until the chicken and potatoes are barely covered- about 2 cups. Add 6 cups of the fresh beef broth along with ¼ cup of tomato paste. Add diced carrots and sauté for an additional 3 minutes. Add chopped cilantro and crushed garlic and sauté over medium heat for 5 minutes. To be honest, the dish is called Bamyeh Bzeit, which actually means okra in oil. This Bamia recipe is a classic Arabic dish from Lebanon made with okra and tomatoes. In a large skillet, arrange a layer of chicken things, topped with potato chunks. In a large deep pot, heat up 2 tablespoons of vegetable oil. These kinds of dishes are always a little journey back in time for me and a really nice soul warmer. And the best thing is always: when I eat, I always feel like the little brat who sat on the kitchen bench and cleaned the plates. When I’m in a hurry after work today, but I don’t want to miss out on cooking something really tasty (when do I want to?!?), I like to cook this classic of Levantine cuisine. Okras in tomato sauce – a shortcut to (vegan) gourmet paradise! There’s nothing better than taking the last bit of aromatic tomato sauce with a piece of pita bread – it’s absolute comfort food. Of course, my siblings and I didn’t care – because we loved these little pods so much as children that our plates looked like they had been freshly washed afterwards. ![]() (This is, of course, an absolutely impertinent and untrue insinuation) Whenever there used to be okra in tomato sauce, it was clear to us that Badia either had no time or no desire to cook.
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