Now get a kick of seeing the reactions of others - when I tell them the same things. I love the combination of the crunchy exterior and the soft slimy interior. Raw okra is in fact sweet and quite easy to eat. Of course, I tried it, I tried both versions and of course I loved it. Add the chopped tomatoes along with the salt and pepper and simmer for around 30-40 minutes. Haha - what!? how is this possible!? I was always on a one way street with okra - it was always made as bemya. Sauté the okra for around ten minutes until it is half cooked and vibrant green. Then one day my mother threw a spanner in the works. So rather than letting my okra get old, I roasted them.Ī few years back, I was only accustomed to eating okra in the form of a stew. Well that didn’t happen, instead life happened. I purchased fresh okra with the intention of making bamia, okra stew, which is a hearty Lebanese dish. After 10 minutes, uncover, stir, and add in the spices, cayenne pepper, and vegetable paste. You can get them in Turkish or Arab supermarkets.This website receives a commission/fee for each purchase bought through the affiliate links on this website. I prefer small okra, by the way, as they are more tender and easier to work with. You can prevent this by either marinating the okra with lemon juice or vinegar about 30 minutes beforehand or by frying it hot during preparation. There are okra that become a little “slimy” during preparation. Ready to serve in 45 minutes, its a great easy weeknight meal and can also be made ahead of time. It’s very famous in the Middle East and can be made with or without meat for a vegetarian option. Once I start, I don’t stop eating until the plate is clean.īut what am I talking about – why don’t you try it for yourself □ A little tip at the end This Maghmour (Lebanese Moussaka) is a super delicious recipe you can enjoy hot or cold. Add vegetable stock to cover the okra, and cook for 20 minutes until the okra is cooked. The result is an incredible soul-soother. Sauté everything for another 5-10 minutes. Sauté everything for a few minutes before adding the fried molokhia. Add to the pot along with the dried coriander powder. Finely chop the green chillis and the cilantro (fresh coriander). Sautéed onions, garlic, fruity tomatoes, a hint of cinnamon, a few okra pods and about 30 minutes of your time – that’s all you need. Add to the onions and sauté together on a low heat being careful not to burn the garlic. Pour the broth, cover the pot and cook for 10 minutes stirring occasionally. Add the okra, add the tomato, and reduce heat to medium, add salt and pepper. Pour in the onion and stir to coat with the oil, then add the garlic and cook until softened. Strictly speaking, okra in tomato sauce is not only meatless, but even vegan. Add olive oil in a large cooking pot over medium high heat. There are two versions of many dishes in the Levant: One with meat (okra stew) and one with oil (i.e. By the way, this also applies to the delicious runner beans in tomato sauce. With oil in a tomato sauce (I know, it’s kind of confusing). This does not mean that the okra swim in olive oil (which would be nice), but are served without meat. To be honest, the dish is called Bamyeh Bzeit, which actually means okra in oil. These kinds of dishes are always a little journey back in time for me and a really nice soul warmer. And the best thing is always: when I eat, I always feel like the little brat who sat on the kitchen bench and cleaned the plates. When I’m in a hurry after work today, but I don’t want to miss out on cooking something really tasty (when do I want to?!?), I like to cook this classic of Levantine cuisine. Okras in tomato sauce – a shortcut to (vegan) gourmet paradise! Add in the tomato puree sauce (canned),tomato paste, spices, salt and water. Uncover and mash the tomatoes up with a wooden spoon to create a saucy texture. There’s nothing better than taking the last bit of aromatic tomato sauce with a piece of pita bread – it’s absolute comfort food. Reduce the heat and cover to cook the tomatoes for a few more minutes until they are very tender. Of course, my siblings and I didn’t care – because we loved these little pods so much as children that our plates looked like they had been freshly washed afterwards. (This is, of course, an absolutely impertinent and untrue insinuation) Whenever there used to be okra in tomato sauce, it was clear to us that Badia either had no time or no desire to cook.
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