Armenian Okra Recipes

ARMENIAN OKRA

Steps:

• In a large skillet, saute onions in oil until tender. Add the broth, tomato paste, salt and pepper. Bring to a boil., Stir in the okra, apricots and lemon juice. Return to a boil. Reduce heat; cover and simmer for 10-12 minutes or until okra is tender.

BAMIEH (MIDDLE EASTERN OKRA STEW)

Steps:

• Heat the vegetable oil in a large pot over medium heat. Stir in the onion, salt and black pepper; cook and stir until the onion has softened and turned a light golden brown, about 10 minutes.
• Add the lamb, cinnamon, cumin, coriander, and garlic paste. Cook on medium heat until the lamb starts to brown, 10 to 15 minutes, stirring occasionally. Stir in the tomatoes and tomato paste; cook and stir for another 5 minutes.
• Dissolve the beef bouillon cubes in 4 cups of boiling water. Pour the broth into the pot with the lamb and stir in the okra. If necessary, add water to cover the okra. Cover and simmer for 30 minutes, stirring occasionally. Remove the cover and cook for another 45 minutes to 1 hour until the lamb is very tender and the stew reaches your desired thickness.

BAMYA ( LAMB OR BEEF AND OKRA STEW)

Steps:

• Okra must be cooked so that its slimy texture is eliminated.
• The Greeks have the best technique for achieving this.
• Trim the conical tops with a sharp knife, then soak the okra in red wine-viegar (Khall) for 30 minutes, allowing 1/2 cup vinegar per pound.
• Drain, rinse and dry the okra and proceed with the recipe.
• This dish is popular throughout the Middle East and can be prepared with lamb or beef.
• Serve with rice.
• Preheat an oven to 325 F (165 C).
• In a large frying pan over medium-high heat, warm 4 tablespoons of the butter or oil.
• Working in batches, add the meat and fry, turning, until browned on all sides, about 10 minutes.
• Using a slotted spoon transfer to a baking dish or stew pot.
• Add the onions to the fat remaining in the frying pan and saute over medium heat until tender and translucent, 8-10 minutes.
• Add the garlic, cumin, coriander, tomatoes, tomato paste, the 1 cup stock and mint (if using).
• Stir well.
• Pour over the meat and season to taste with salt and pepper.
• Cover and bake until all the liquid is absorbed, about 1 1/2 hours.
• Taste and adjust the seasonings.
• Meanwhile, prepare the okra as directed in the note above.
• In a saute pan over medium heat, warm the remaining 2 tablespoons butter or oil Add the okra and saute for 3 mins, stirring gently.
• Remove the stew from the oven and arrange the okra on top in a spoke pattern.
• Sprinkle the lemon juice evenly over the surface.
• Re-cover the dish and return it to the oven.
• Bake for 35 minutes longer.
• Add stock or water if the mixture seems too dry.
• Serve the"BAMIA" stew piping hot.

ARMENIAN VEGETABLE STEW

Steps:

• Cook eggplant, zucchini, bell peppers, apple, onion, and garlic in oil in a 5-quart heavy pot over moderately low heat, uncovered, stirring occasionally, until vegetables are softened, about 40 minutes. Stir in tomatoes with juice, okra, tomato paste, salt, and pepper and cook, covered, stirring occasionally, until stew is slightly thickened, 15 to 20 minutes. Remove from heat and stir in lemon juice. Cool, uncovered, and serve warm or at room temperature. Stir in parsley and salt to taste just before serving.