![]() ![]() Bamia can also be vegetarian, just prepare the okras with the spices and crushed tomato. Lamb meat can be replaced by beef or mutton. ![]() The Egyptians also add ta’aleya to the dish, it is a garlic sauce. Tendons require a much longer cooking time in order to soften. In the Egyptian version of the bamia, lamb tendons are generally used. In Anatolia, vermicelli are added to the rice. This very aromatic oil is added to the dish at the last moment.īamia is usually eaten with white rice. Separately, an oil is prepared in which garlic and coriander are sautéed. Meat and okra can then be mixed and simmer together for a few more minutes, adding sugar and vinegar. The okras are prepared separately and flavored with garlic, onions, turmeric and cumin. Cubes must be of equal size to cook evenly. ![]() The ideal for this type of stew is to use lamb collar whose gelatinous nature brings a lot of taste and texture to the dish. The meat will then be very tender and fragrant. cinnamon, laurel, tomatoes and baharat, a spice blend very popular in the Middle East that consists of rosebuds, cinnamon and cloves to which dried black lemon is sometimes added.Ĭover lightly with water and let it cook under pressure for about 30 minutes. Simply arrange the cubes of lamb meat, onions and herbs, i.e. The ideal way to prepare bamia quickly is to own a pressure cooker. The okra can be eaten raw as well as cooked and its taste is similar to that of green beans with a more pronounced bitterness.īamia can be prepared from fresh, frozen or even canned okra, it is usually found in Asian or Middle Eastern grocery stores. Its gelatinous texture gives soups and stews a certain density. It is now widely consumed in Africa and the southern United States. It is from the 17th century that it is introduced in the New World and consumed initially by slaves. It was imported into Europe by the Moors as early as the 12th century. The okra is a vegetable that was once cultivated by the ancient Egyptians. Vinegar and sugar allow to better appreciate the subtleties of other dishes. To serve, divide the stew between four bowls and top with a generous spoonful of the coriander and lemon oil.In Turkey, this dish is sometimes eaten between two other preparations to “cleanse” the palate. In a bowl, mix two tablespoons of rapeseed oil, the coriander leaves, lemon zest and juice, and a quarter-teaspoon of salt. 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. Keep an eye on it, because you don’t want the onions or spices to catch. Once hot, add the onions, a teaspoon of salt, the black pepper, cinnamon, allspice, cumin and coriander stalks, and cook, stirring occasionally, for 20 minutes, until soft and dark. Heat three tablespoons of oil in a large, heavy-bottomed saucepan on a medium heat. Rapeseed oil, for frying 2 brown onions, peeled and finely chopped Salt ½ tsp ground black pepper ½ tsp ground cinnamon 1 tsp ground allspice ½ tsp ground cumin 50g fresh coriander, picked, stalks finely chopped 1 x 400g tin chopped tomatoes 2 x 400g tins cannellini beans, drained and rinsed 1 lemon, zested, and juiced, to give about 3 tbsp lemon juice Amina uses a pre-bought Iraqi seven-spice mix called baharatin her recipe, which you could use instead of the spices in mine. ![]()
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