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. That’s it.Bamia is a classic Middle Eastern okra stew made with okra in a tomato sauce. Green beans will need a shorter cooking time, maybe about 10 minutes less. Not a fan of okra? Use green beans or broad beans. ![]() ![]() Stay well away from the khaki green coloured ones and most certainly, leave those with obvious black, brown or grey streaks. These are the younger, fresher okra and will have less tendency to split when cooking whole. Or both.īuying Okra – look for the bright green, firm ones. Either use a hot paprika or a hotter type of green chilli, like a scotch bonnet or Thai birds eye. Spice level of this Vegan Tagine: I’ve had all sorts, so it is up to you to spice up or down, and this can be achieved with the paprika as well as the green chilli you use. But don’t fret too much about this point, as this vegan tagine is going to be eaten with the caramelised onion, remember? So, fry your onions in the tagine if you have the time and the inclination. Of course, using the tagine to caramelise the onions will add just that little bit of extra flavour to the other half of the onions that will form the base. And that’s the method we shall be employing today, for simplicity. So, sometimes, I get that done in a frying pan, while the tagine is cooking. Frying the onions in the tagine will take longer, as for starters, you’ll be waiting about 10 minutes for your tagine to heat up. One of the identifying flavours of this okra, tomato and onion tagine is the final topping of fried, caramelised onions.
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