Browning the meat really infuses the base of the stew with flavor.If you want more of a sweet/tangy flavor, add a heaped tablespoon of pomegranate molasses.Taste for seasoning and adjust! This can sometimes handle more salt than you think.Saute the okra really well before adding to the meat mixture- because it won’t cook much further once it’s in the tomato sauce.To reheat, gently warm in a skillet or microwave. Leftovers taste great, and will last in the fridge tightly covered for up to 5 days. You could also eat this without any carbs, as a hearty stew, or with some crusty bread. For a change, you could also serve with Egyptian rice. The best thing you can serve this with is vermicelli rice. What to serve Middle Eastern Okra Stew with: Otherwise, do the same thing to a normal pot and simmer on medium low. Add the vinegar, sugar if using, and garlic/coriander mixture and simmer on low for 10 minutes. If using an instant pot, add the okra and tomato mixture onto the cooked meat, and then turn instant pot to saute mode.Add the chopped coriander and crushed garlic and cook for a few minutes on medium high heat until garlic is starting to turn golden. Meanwhile, in a small skillet, heat the olive oil.Then, add the tomatoes and cook for an additional 5 minutes until softened and juices release. Add the okra, and stir and saute until okra is almost cooked through, a good 10 minutes. Add the sliced garlic, and saute until fragrant for a minute or so. In a large deep skillet, heat the oil on medium high.Bring to pressure and cook for 25 minutes, then force release the pressure. Add it to an instant pot or pressure cooker, along with the onion, tomato paste and spices, and add water to cover the meat. How to make the best Middle Eastern okra stew: If using pomegranate molasses in place of the apple cider vinegar, leave out the sugar. Sugar: Just a tiny pinch to balance the acidity of the tomatoes. You can use pomegranate molasses instead, or leave this out entirely! It really infuses the okra with so much flavor.Īpple cider vinegar: My mom’s trick, it brings out the tanginess in the tomato sauce. Onions and garlic: Plenty of both to give lots of great flavor.Ĭilantro (coriander): This is such a big part of that delicious bamia flavor, where you sautee the cilantro with crushed garlic in olive oil then add it to the okra stew. If you prefer, you can substitute canned diced tomatoes, but if you have fresh tomatoes they’ll really shine. Tomatoes: I really like using fresh tomatoes in this recipe. Spices: bay leaves, cinnamon, turmeric, cumin, seven spices or allspice, salt and pepper It’s just a preference, so go with whatever you prefer! Just keep it on the countertop while you prep the rest of the ingredients.īeef or lamb cubes: Although this is more typically made with lamb, and often bone in pieces, I like using boneless beef. Go for the small okra in freezer packs, you don’t even really need to thaw it. Leftovers taste AMAZING too- I think this okra stew actually gets better overnight in the fridge.įrozen okra: much easier to use than fresh okra.Bamia is so healthy and hearty, and surprisingly kid friendly! The okra can help regulate blood sugar levels due to the fiber in it, and it has lots of nutrients and antioxidants.This okra stew uses frozen okra, so it’s super simple.The combination of fresh tomatoes and tomato paste make the base of this stew so rich and packed with flavor.There’s also a lot of variations you can do. This recipe is really simple to follow, and doesn’t take too long.Okra is so comforting, as the natural tendencies of okra is to become tender and thick when cooked down.The meat is melt in your mouth tender, thanks to being cooked in a pressure cooker/instant pot. Okra and Meat Middle Eastern Stew What’s so good about this bamia recipe? Most importantly is the addition of garlic, and I love the finishing touch that a cilantro/garlic sauteed mixture give. The stew is naturally thick and hearty due to the okra, and there’s a lot of variations. This Okra meat stew is a very commonly eaten Middle Eastern dish, an okra stew made with okra, tomatoes and usually lamb, but I use beef in this recipe. What is bamia?īamia is an Arabic word translating to okra. It also cuts down on cook time significantly. You’ll be able to follow this very easily! Cooking the meat in a pressure cooker like an Instant pot makes it so tender and melt in your mouth. This is the best recipe ever, broken down into really simple steps. It often has meat too, but can be made vegetarian. Bamia is a classic Middle Eastern okra stew made with okra in a tomato sauce.
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