![]() ![]() If you exclude the meat in the okra recipe below, you'll get the basic recipe with tomato sauce.Īt the Lebanese restaurant, I had okra as a cold salad/snack, with tomato sauce. You can make okra ragout-style with diced pieces of meat. I made okra with minced beef, to reduce the cooking time. As for the combinations in which you can cook this vegetable, the simplest would be with onion, garlic and tomato sauce, and with meat, according to your preferences. Otherwise, the taste and texture are quite close to the ones of the eggplant. but, if you cook it in such a way that the food is not soaked in sauce, then the texture is not noticeable and you can eat it. The only "small" problem is that mucilaginous texture, which some like very much and others definitely don't. In a bowl, mix two tablespoons of rapeseed oil, the coriander. If you look for the nutritional values and vitamins of okra, you'll discover that this vegetable is wonderful and very good to introduce in the family menu. When the mix is soft and sweet-smelling, add the tomatoes, beans and 200ml water, bring up to a boil, then simmer for 10 minutes. It was really good and I started testing okra recipes at home. I tasted some okra with tomato sauce at a Lebanese restaurant in town. Once it starts boiling again, cover it and reduce the heat to medium-low and let it simmer for 20 minutes.For some time now, I've been keeping an eye on the okra recipes, a vegetable less known to us but very popular in the Oriental/Arabic cuisine. When it starts to boil add the broth, salt, spice, and garlic. Saute the chopped onions and okra in the vegetable oil over medium heat until light gold.Īdd the tomato sauce. 1 Tbsp of “seven spice” (available at Middle Eastern/Arabic stores).2 cups of chicken, beef, or vegetable broth.2 bags of frozen baby bamia or 28oz of fresh baby bamia.Serve the bamia with rice and enjoy! Sahtain! As it sautes in the vegetable oil, some of the sliminess goes away. While you’re at the Arabic store you should also pick up a spice blend called “seven spice ” we’ll be using a lot of that, here!Īnd here’s what the bamia looks like when it’s sauteing in the pan with the onions. Reduce heat and let the mixture boil for about 10 minutes. Leave the okra over the heat until tender, then add the boiled meat and stir. Pour the meat broth over the okra until it is covered. ![]() If you can’t find the baby okra in the grocery store, Middle Eastern and Arabic stores will carry the frozen, baby bamia. Add the mashed tomatoes and stir until the ingredients are mixed. While it’s perfectly fine to use the cut, frozen okra or the large, fresh okra from the grocery store, it’s traditionally made with baby okra. Cover the Pot and leave it until meat is well cooked. Add the loomi, tomato sauce, tomato paste and mix it with the meat. I ate a ton of this while I was pregnant, and now my little one loves bamia, too! Add the meat pieces, spices, cinnamon, turmeric, pepper and salt and stir for 2 minutes to roast the spices and change the color of the meat. The superior fiber in okra stabilizes blood sugar, has an abundance of vitamins A and C, and contains calcium, magnesium, potassium and folic acid. Okra also has a myriad of health benefits. Even if you think you know okra, give this recipe a chance! Prepared this way, there isn’t the “slime” factor that okra is notorious for. ![]() Bamia, or okra, is the main ingredient in this tasty spring stew, and served over rice. ![]()
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