![]() I prefer the oven because I can keep it at a consistent low temperature in order to make the meat super tender, but if you only have a stovetop you can also simmer gently on a low flame for the same time. I make this stew in the oven, but you can also do it on the stovetop. I use homemade baharat seasoning in this dish (Lebanese seven spice), but I’ve also included the ratio of ground spices below if you don’t have time to make some or don’t have any on hand. Even reheated the day after, the texture of the okra remains crisp and not unpleasantly slimy, promise. The okra is also added about 20-30 minutes before serving, so it has just enough time to cook and soak up the flavour and not enough time to become overcooked and mushy / gelatinous. Cover and cook until tender, but crisp, about 5 minutes. Even my ten-year-old who I can’t get to eat courgette (zucchini) will quite happily eat the okra in this stew, which should tell you something! Bamieh bil lahme, topped with fresh coriander. Place into steaming basket over 1 to 2 inches of boiling water. Baby okra tends to be less ‘slimy’ than larger okra, and the acidity of the tomato sauce also keeps the slime factor at bay. All of the ingredients can come from frozen / tinned goods – I keep meat in the freezer (typically I buy lamb when it goes on sale, since it is quite expensive in America, and freeze in smaller portions), a 1 pound bag of frozen baby okra (easily found in your local Middle Eastern supermarket), and tinned crushed tomatoes. Traditionally we serve it with rice ( riz bi sh’arieh, or rice with vermicelli) and a basic salad dressed with lemon juice and olive oil, and fresh warm bread. If you prefer to use fresh, you absolutely can, just find the smallest pods that you can and rub any fuzz off of them with a towel. This is a staple winter meal for us, and since okra is obviously not in season, bagged frozen baby okra is used in this dish. Bamieh is simply the Arabic word for okra – and this stew can be made bil lahme – or with meat (as I’ve done here), or without – which makes it completely vegan. Come on and join me in my kitchen and let's cook up some love! Search.Okra is one of those vegetables that people tend to have strong feelings about, and I am among the okra lovers of the world. My philosophy is that food should be enjoyed so I never skimp on ingredients. In a pot over medium-high heat, add two tablespoons of olive oil, add the lamb pieces and let it brown on one side for about 5 minutes. I use the freshest ingredients available and limit the use of processed foods. Heat one cup of olive oil in a medium pan over medium-high heat, fry the okra until brown and drain on paper towels. When I cook for others, I want them to really enjoy the food and feel the love that was put into each dish I prepare. 1 packet frozen baby okra (400g) 1 can plum tomatoes. It's my way of showing how much I care about them. Bamya (lamb and okra stew) For 4 you’ll need: 1 onion, finely chopped. I enjoy cooking not only Turkish food but also Italian, Middle Eastern and American food for my friends and family. Dishes cooked in olive oil, meze's (appetizers), borek's, manti (dumpling like dish), salads, soups, stews, casseroles and desserts are all part of the Turkish Cuisine. ![]() Most people think of kebabs when they think of Turkish food, but it is a vast cuisine that includes so much more. Remove the lamb shanks from the lemon and vinegar mixture and cover with the spice blend. I really loved living in Turkey and have many fond memories from that time in my life. Bamia is the Arabic word for okra and refers to a simple tomato and okra stew (often with lamb or beef) popular in the Middle East, Greece, Egypt, and Turkey. In a small spice grinder, combine the tablespoon of salt, a tablespoon of pepper, the whole coriander seeds, the ground coriander, the cinnamon, the onion and garlic salt, and the cumin seeds. My beautiful daughter was born there in 1993. Stir to combine and season with salt and pepper, as needed. Add garlic, cumin, coriander, cinnamon, tomatoes, tomato paste and 1 cup of the water. Add onions to the pot and cook until they start to brown. Living in Istanbul, Turkey in the early 90's was a wonderful time in my life. Remove meat to an oven safe casserole dish. This Okra Stew combines the richness of lamb, the unique texture of okra, and a flavorful blend of spices for a comforting and satisfying dish. I started this blog to share my love of cooking with others. Flour: Coating the okra before frying, creating a crispier coat. Cook, stirring occasionally, until soft and translucent, 8 to 10 minutes. Add remaining 4 tablespoons oil, and heat. In large skillet, lightly brown the meat and onion in the butter. Add 1 tablespoon oil to pan, and repeat with remaining okra. Directions for Lebanese Lamb and Okra Stew. Welcome to my kitchen! I am April and I am so glad you are here. Add half of the okra, and cook until color begins to change, 2 to 3 minutes.
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