With the meat browned, add roughly a half cup of chopped sweet onion to the meat and continue cooking.Also, keep in mind that you may need to simmer the dish twice as long in order to get the meat tender. If you are using beef stew meat or lamb, then brown all sides of the meat, but don’t cook it all the way through. If there is too much liquid (which can happen if the pan was not hot enough or not large enough), then carefully pour some off and continue cooking. Continue until most of the liquid cooks off. Add the raw ground beef to the pan and start to break it apart with a spatula while browning it.In a pan with high sides, add a tablespoon of vegetable or olive oil and bring the pan up to medium to medium-high heat.1.75 cups water or chicken broth (The water will be added in 3/4 cup increments throughout cooking).8 oz plain tomato sauce (This is usually one small can.).1/4 tsp cayenne pepper (This is totally optional, but it adds a little bit of heat.It adds a nice underlying flavor, but isn’t necessary.) 1/2 cup chopped sweet onion (Roughly half of a medium sized onion).1 tbsp extra virgin olive oil or vegetable oil.1 pound 85/15 ground beef or chopped stew beef/lamb (This dish is traditionally made with lamb, however, ground beef is often easier to find, cheaper, and works very well.).Frozen is great, but if you have fresh that works too. Middle Eastern markets will often carry baby okra in the frozen section. If you can’t find baby okra or size 0 okra, then sliced okra will also work, but it may be more “slimy” than baby okra. 14 ounces baby okra (size 0) (14 ounces is roughly 400 grams.I’d recommend this Egyptian okra stew recipe to okra lover The baby okra is not only perfectly bite sized, but it gets nice and tender as well. One great bonus to this okra stew recipe is that using whole baby okra along with the acid from the tomato sauce cuts down on any texture issues some may have. Okra made into soup or chopped okra does get a more viscous consistency the more the okra is cut up, blended, or cooked. Fried okra or pickled okra for example, often isn’t that slimy at all. The sliminess is greatly affected by preparation. ![]() It never bothered me at all, but I can see what those people mean. Some people don’t like the texture often associated with okra and may refer to it as slimy or viscous. Not everyone is that familiar with okra or some of the various preparations though. I’ve used ground beef for the recipe simply because it’s cheap, easy to find, it’s pretty much foolproof, and it’s how I often ate it growing up. Traditionally, this okra stew uses lamb as the main protein, but it is often made with beef as well. ![]() The dish can easily accommodate a vegetarian approach by just substituting the meat for double the amount of okra and a little more salt. In this case, the okra stands out as the highlight accentuated by seasoning and made heartier with meat. The preparations vary depending on who is making it and what is on hand, but the general idea is often similar. ![]() Serve with vermicelli rice.Okra stew (or bamia) is a household dish for most Egyptians. Uncover and simmer for another 10 minutes and until the sauce slightly thickens. Add the okra, tomato paste, allspice and salt and cook covered for about 20 minutes or until the okra is cooked through. Add the tomatoes over low-medium heat and 1 liter of water and let it simmer.ĥ. Add the meat and cinnamon and brown for about 5-7 minutes.Ĥ. ![]() In a large pot, heat oil and sauté onions and garlic for about 5 minutes or until wilted and golden, stirring constantly. In a large bowl drizzle lemon juice over okra and set aside.ģ. Sauté the vermicelli in 1 tablespoon of vegetable oil then add the rice and cook according to package instructions.Ģ. I’m reliving my dad’s tasty food with every bite I take! Live Love Marjeyoun:)ġ. I may have changed a couple of steps on how Dina Bayoud Kohl makes it, but stayed loyal to the ingredients. I particularly felt in love with the beef and okra stew recipe, healthy, refined and simply delicious. I enjoyed trying many of them and results were always successful. They are like many Lebanese recipes exquisite and rich with healthy ingredients from pulses to vegetables to aromatic herbs like thyme, parsley and mint. Despite the fact that he moved to Beirut with his parents at a very young age, he always speaks fondly about his town, the people, the culture and the food.ĭina’s recipes are so authentic and easy to apply. My dad’s lifelong love was his hometown Marjeyoun where he was born. I was lucky enough to meet the author last October and purchase my signed copy of her book. The Taste of Marjeyoun is a cookbook by Dina Bayoud Kohl and published by Tamyras.
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