EGYPTIAN BAMIA
This is a great recipe for making during the month of Ramadan. It is an Egyptian dish. Bake in a clay baking dish if available. If not, any deep baking dish is fine. Best served with rice.
Provided by Felicia Manocchio
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 2h15m
Yield 4
Number Of Ingredients 7
Steps:
- Heat olive oil in a large saucepan over medium heat; cook and stir onion until translucent, about 7 minutes. Mix in lamb, salt, and black pepper; cook and stir until lamb is lightly browned, 5 to 10 more minutes.
- Stir in tomato sauce and water; season with salt and black pepper. Bring lamb mixture to a boil and reduce heat to low. Simmer lamb in sauce until very tender, at least 1 hour, adding more water as needed. Stir occasionally.
- Preheat oven to 350 degrees F (175 degrees C).
- Stir okra into lamb mixture, adding more water if necessary, and bring to a boil. Spoon the bamia into a 2-quart baking dish and adjust salt and black pepper; cover dish with foil.
- Bake in the preheated oven until okra is tender, about 45 minutes; uncover for last 10 minutes of baking.
Nutrition Facts : Calories 338.6 calories, Carbohydrate 11.2 g, Cholesterol 57.9 mg, Fat 25.7 g, Fiber 3 g, Protein 16.9 g, SaturatedFat 6.7 g, Sodium 337.3 mg, Sugar 5.9 g
EGYPTIAN MEAT AND OKRA STEW
Feel free to play with the protein in this -- I use venison but lamb, goat, beef, or even chicken or fish would work. Just adjust cooking times accordingly.
Provided by Hank Shaw
Categories lunch Main Course
Time 2h50m
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large, lidded pot like a Dutch oven over medium-high heat. Salt the meat well and brown it in batches. Pat it dry with paper towels and don't let the pieces touch. You might need to raise the heat to full blast to prevent the meat from steaming. You want it to be well browned on at least 2 sides. Move pieces to a bowl as they brown. This will take you about 15 minutes.
- When the meat has browned, add the onions to the pot. Add a little extra olive oil if you want. Stir the onions around with a wooden spoon to scrape up all the browned bits in the pot. Let them sauté until soft and a little brown. Add the green chiles and the garlic and cook another 2 minutes, stirring often.
- Return the meat and any juices to the pot, add the coriander, cardamom, tomato paste and some salt and mix well. Let this cook a minute, then add the tomatoes and stock. Add the dried lemons if you happen to be using them. Bring to a gentle simmer and taste for salt. Cover the pot and cook for 2 hours. If you are using lamb or beef, you'll only need to cook this for about 90 minutes, or even less.
- When the meat is tender, add the okra and lemon juice. Simmer about 15 more minutes, then add black pepper to taste. Serve with rice.
Nutrition Facts : Calories 318 kcal, Carbohydrate 14 g, Protein 40 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 129 mg, Sodium 501 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 8 g, ServingSize 1 serving
BAMIA
Make and share this Bamia recipe from Food.com.
Provided by Diana Adcock
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a medium sized heavy saucepan over medium heat.
- Sauté onions for 2 minutes.
- Add the garlic and sauté for 1 minute.
- Stir in all the remaining ingredients except the okra.
- Bring the mixture to a hard simmer and cook for 5 minutes-stirring often.
- Trim the okra and slice into 1/2 inch rounds and stir in.
- Simmer for 10 minutes-serve hot over rice.
Nutrition Facts : Calories 63.4, Fat 1.4, SaturatedFat 0.2, Sodium 38.4, Carbohydrate 12.1, Fiber 4.6, Sugar 3.3, Protein 3
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