ARMENIAN OKRA
We always use fresh okra in from our garden for this recipe when I was a kid, but I've found that frozen, thawed okra works fine, too. To get the full effect, you must spoon this over the rice pilaf so it soaks up the sauce. -Jean Ecos, Hartland, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onions in oil until tender. Add the broth, tomato paste, salt and pepper. Bring to a boil., Stir in the okra, apricots and lemon juice. Return to a boil. Reduce heat; cover and simmer for 10-12 minutes or until okra is tender.
Nutrition Facts : Calories 110 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 335mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 5g fiber), Protein 3g protein.
BAMIEH (MIDDLE EASTERN OKRA STEW)
A fabulous, flavor-filled recipe that's great for leftovers. Every Middle Eastern country has its own spin on this dish, but this one is predominantly the Yemeni version. Serve over basmati rice.
Provided by E A Bowes
Categories Soups, Stews and Chili Recipes Stews
Time 2h20m
Yield 8
Number Of Ingredients 13
Steps:
- Heat the vegetable oil in a large pot over medium heat. Stir in the onion, salt and black pepper; cook and stir until the onion has softened and turned a light golden brown, about 10 minutes.
- Add the lamb, cinnamon, cumin, coriander, and garlic paste. Cook on medium heat until the lamb starts to brown, 10 to 15 minutes, stirring occasionally. Stir in the tomatoes and tomato paste; cook and stir for another 5 minutes.
- Dissolve the beef bouillon cubes in 4 cups of boiling water. Pour the broth into the pot with the lamb and stir in the okra. If necessary, add water to cover the okra. Cover and simmer for 30 minutes, stirring occasionally. Remove the cover and cook for another 45 minutes to 1 hour until the lamb is very tender and the stew reaches your desired thickness.
Nutrition Facts : Calories 261.7 calories, Carbohydrate 22.6 g, Cholesterol 53.5 mg, Fat 8.3 g, Fiber 7 g, Protein 21.6 g, SaturatedFat 2.2 g, Sodium 778.5 mg, Sugar 11.8 g
MIDDLE EASTERN OKRA - BAMYA
Easy, Healthy and Delicious Recipe for Bamya with Tomato, Onion and Spices by Tori Avey.
Provided by Tori Avey
Categories Side Dish
Time 50m
Number Of Ingredients 9
Steps:
- Prepare your okra by rinsing it clean, then slicing off the top and bottom tips of each piece. At this point the okra will feel slimy. Don't worry, it will lose that texture as it cooks. To speed the process of prepping the okra, I sometimes line up the stem ends against my chef's knife...
- Then slice those stem ends off 4-5 pieces at once.
- Turn the okra pieces, realign the bottom tips with the knife, then slice off the very bottom tips. By grouping them this way you can speed through the whole batch and prep them relatively fast.
- Heat 2 tbsp olive oil in a saute pan over medium. Add the minced onion and saute, stirring frequently, for about 10 minutes until softened and starting to caramelize. To save time, I usually prep the okra (as outlined above) while the onion is cooking. Just be sure to keep a close eye on the onions and don't let them burn.
- When the onions are cooked, add the minced garlic to the pan and saute for another minute till fragrant. Add the okra to the pan and stir. It will feel like a lot of okra at first and the pan will be crowded, but it will quickly shrink up and soften as it cooks.
- Whisk together 1 1/2 cups hot water, 1/4 cup tomato paste, 1 tsp salt, 1 tsp paprika, 1/2 tsp red pepper flakes and 1/4 tsp cayenne. Both the red pepper flakes and cayenne add heat; if you are super spice sensitive, omit the pepper flakes and start with a pinch of cayenne, then add more to taste as desired.
- Pour the tomato liquid evenly over the top of the okra. Bring to a boil.
- Cover the saute pan with a lid, vented at the edge. Reduce heat to a simmer. Let the okra cook for about 20-30 minutes, stirring every 5 minutes or so, until the largest pieces of okra have softened to your liking. We like the okra quite tender and almost falling apart, but that is a matter of preference. At the end of cooking, your tomato sauce should have reduced and thickened. If there is a lot of liquid in the pan, remove the lid and turn up the heat to a high simmer till the sauce has reduced (careful, don't let it burn!). Add more salt or spice to taste, if desired.
- Serve okra hot. We usually eat it alone, but if we need a more substantial meal I serve it over rice, quinoa or couscous.
Nutrition Facts : Calories 109 kcal, Carbohydrate 15 g, Protein 3 g, Fat 5 g, Sodium 488 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
MIDDLE EASTERN-STYLE OKRA
Provided by Nancy Harmon Jenkins
Categories side dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Over medium low heat, gently saute the onion and garlic in olive oil until onions are transparent and just starting to color. Add tomatoes and crushed coriander seeds, and cook 5 minutes, until tomatoes have given off their liquid. Add salt if desired.
- Trim the stems from the okra, and add to tomato-onion mixture. Mix well and add water. Start with 1/2 cup; more can be added as necessary.
- Turn heat down to low. Cover okra, and simmer for about 30 minutes or until the okra is tender. Stir occasionally, and add more water if the vegetables start to stick.
- Just before serving, add the lemon juice, mixing well.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 14 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 310 milligrams, Sugar 6 grams
ARMENIAN VEGETABLE STEW
Steps:
- Cook eggplant, zucchini, bell peppers, apple, onion, and garlic in oil in a 5-quart heavy pot over moderately low heat, uncovered, stirring occasionally, until vegetables are softened, about 40 minutes. Stir in tomatoes with juice, okra, tomato paste, salt, and pepper and cook, covered, stirring occasionally, until stew is slightly thickened, 15 to 20 minutes. Remove from heat and stir in lemon juice. Cool, uncovered, and serve warm or at room temperature. Stir in parsley and salt to taste just before serving.
ARMENIAN KUFTA
This would be categorized as a 'stuffed' meatball! It's a recipe that cousin Debbie, sister Diane and I worked on this winter, trying to replicate our grandmother's kufta. It's been many many years since we've had this, and I think we have it down pretty well. It can be made as a side dish or a main dish soup, by adding pasta and vegetables to the broth when you add the meatballs.
Provided by manushag
Categories < 4 Hours
Time 1h15m
Yield 20 meatballs, 8 serving(s)
Number Of Ingredients 12
Steps:
- For the outside shell, mix 1-1/2 lbs. ground lamb, bulghur, onion, salt, pepper and parsley together with 1 cup of water. Knead until it becomes cohesive and dough like.
- Set aside and brown 1 lb lamb with large chopped onion until meat is cooked. Add parsley, salt and pepper and cool.
- In the meantime, roll outside shell mixture into balls the size of a small egg. Use a bowl of ice water to keep mixture from sticking to your hands. Shape into cups by inserting your thumb into ball and rotating in your opposite hand until you form a thin shell. Keep wetting your hands in the ice water to keep shell from cracking.
- Fill shell with cooked meat mixture, about 1 tablespoon, close shell, wetting hands with ice water, and seal opening.
- Set aside on a sheet pan, continue to roll balls. Place tray in refrigerator to chill.
- Boil 2 quarts of broth, add pasta and vegetables. Add meatballs and cook them 10 minutes or until they rise to the top.
- Sometimes served with yogurt on the side.
Nutrition Facts : Calories 471.8, Fat 34, SaturatedFat 14.7, Cholesterol 104, Sodium 1574.7, Carbohydrate 14.5, Fiber 0.9, Sugar 1.8, Protein 26.4
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