![]() ![]() Add a squeeze of lemon juice before serving and serve with Egyptian rice. Lower to a simmer, cover and cook for 30-40 minutes or until lamb is super tender. Put meat back in the dish and add water or stock if necessary (the liquid should cover the meat by about an inch). Add plum tomatoes, paste and season with salt and pepper, scraping the bottom with a wooden spoon to incorporate all those lovely juices.Īdd okra and mix well. Add onion to the same pot until soft and translucent, add garlic and fry for a couple of minutes. Once browned, transfer meat to a plate and leave to one side. Turn the heat to medium-high, add the meat and sear in batches, turning frequently. I love to join in all of the tag games I haven't been as present as I would like, but as soon as my Jeff is back from working in Ohio I will be back in full tagging mode! Ĭooking is my hobby and passion, I always like to host the family get togethers and volunteer for the potluck dishes.In a large casserole pot, melt butter and a drizzle of oil. Cook until the lamb is tender, about 2 hours, stirring once or twice. Add onion and garlic and sweat until translucent. Bring to a simmer, then cover the pot and transfer to the oven. I love to make new meals and try new things it is hard though because my husband is picky when it comes to veggies (and hates seafood) If it were up to him we would have baked-bread crumb chicken and white rice at least one meal a day! Over the past couple years with zaar, I have found tons of new recipes my family normally wouldn’t eat but have been happily surprised with new favorites. Cooking with okra is easy, here are the steps for how to make bamia On high heat, heat up olive oil. I do most of the grilling at my house, and bake for almost a week straight at Christmas time! I can make or will attempt just about anything, though I rarely make brownies, my husband's are the best! Homemade breads are not my friend, so I am always working on bread baking.Īs for recipe ideas (besides zaar) Cooking Light Cookbooks are my favorites. I love cooking, hate cleaning and will do whatever I can to get out of it! I love grilling and baking. ![]() I am also married to my best friend, Jeff and have been since April 2005. I am a stay at home mom to two wonderful boys Joshua (8years), Kaiden (5 years), and baby GIRL, Madalynn (19 months)! I also have two fur babies (cats) Kobee, AJ we had to put our youngest cat Sly down Jan 2014. Add stock or water if the mixture seems too dry. Recover the dish and return it to the oven. Sprinkle the lemon juice evenly over the surface. ![]() Remove the stew from the oven and arrange the okra on top in a spoked pattern. Add the okra and saute for 3 minutes, stirring gently. In a saute pan over medium heat warm 1/2 Tbsp butter or oil. Meanwhile prepare the okra as directed in the note above.Cover and bake until all the liquid is absorbed - about 1.5 hours. Pour over the meat and season to taste with salt and pepper. Add the garlic, cumin, coriander, tomatoes, tomato paste, stock and mint. Add the okra and cook another 15 minutes, or until the okra is tender. Bring to a simmer and cook uncovered for 15 minutes. Add the diced tomatoes, the grains of Selim, and the stock and stir well. Add the onions to the fat remaining in the frying pan and saute over medium heat until tender and translucent - 8-10 minutes. Stir in the tomato paste and cook that for a minute or two, stirring often. Using a slotted spoon transfer to a baking dish or stew pot. Working in batches, add the meat and fry, turning, until browned on all sides - about 10 minutes. Preheat an oven to 325F/165☌ In a large frying pan over medium-high heat, warm 1 Tbsp butter or oil per serving.Remove the pan from the heat and let it rest for five minutes before serving. Lower the heat and gently simmer the stew on low heat for 40 to 45 minutes, until the okra and the chicken pieces are tender. Give them a good stir and bring the pan to a boil. This dish is popular throughout the Middle East and can be prepared with lamb or beef. And then add the okra, lemon juice, salt, and stock. Add the washed okra to the pot, and saute for a few minutes. Heat olive oil in a large pot, then saute a diced onion until it’s soft and translucent. Drain, rinse and dry the okra and proceed with the recipe. Start by cutting the tips off using a small knife, then wash the okra and drain well. Trim the conical tops with a sharp knife then soak the okra in red wine vinegar (Khall) for 30 minutes allowing 1/2 cup of vinegar per pound. The Greeks have the best technique for achieving this. Fry the Okra with the peppers, whole head of garlic, and lamb in the olive oil over medium heat until the okra defrosts and changes colour, but before it gets mushy - careful that it doesnt burn Add the tomatoes and cook for a further 5 mins. Okra must be cooked so that its slimy texture is eliminated. ![]()
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