EGYPTIAN BAMIA
This is a great recipe for making during the month of Ramadan. It is an Egyptian dish. Bake in a clay baking dish if available. If not, any deep baking dish is fine. Best served with rice.
Provided by Felicia Manocchio
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 2h15m
Yield 4
Number Of Ingredients 7
Steps:
- Heat olive oil in a large saucepan over medium heat; cook and stir onion until translucent, about 7 minutes. Mix in lamb, salt, and black pepper; cook and stir until lamb is lightly browned, 5 to 10 more minutes.
- Stir in tomato sauce and water; season with salt and black pepper. Bring lamb mixture to a boil and reduce heat to low. Simmer lamb in sauce until very tender, at least 1 hour, adding more water as needed. Stir occasionally.
- Preheat oven to 350 degrees F (175 degrees C).
- Stir okra into lamb mixture, adding more water if necessary, and bring to a boil. Spoon the bamia into a 2-quart baking dish and adjust salt and black pepper; cover dish with foil.
- Bake in the preheated oven until okra is tender, about 45 minutes; uncover for last 10 minutes of baking.
Nutrition Facts : Calories 338.6 calories, Carbohydrate 11.2 g, Cholesterol 57.9 mg, Fat 25.7 g, Fiber 3 g, Protein 16.9 g, SaturatedFat 6.7 g, Sodium 337.3 mg, Sugar 5.9 g
BAMYA BIL LAHME (EGYPTIAN OKRA MEAT STEW)
Bamya bil lahme originated in Egypt thousands of years ago. It is made with lamb or beef. This is the recipe as taught to me by my Egyptian mother-in-law while I was living in Egypt. This recipe is a one-pot recipe, making it quicker and easier to prepare than other stove-to-oven methods. Serve with Egyptian or other short-grain rice.
Provided by Gamila Salem
Categories Soups, Stews and Chili Recipes Stews
Time 1h55m
Yield 6
Number Of Ingredients 14
Steps:
- Melt 4 tablespoons butter in a large stockpot over medium-high heat. Cook lamb in small batches, turning constantly, until browned on all sides, about 10 minutes.
- Add onions to the lamb and saute until translucent, 8 to 10 minutes. Add beef stock, chopped tomato, tomato paste, garlic, cumin, and coriander; stir well. Season with salt and pepper. Cover tightly and reduce heat. Simmer until meat is tender, adding more water if stew becomes too dry, 45 minutes to 1 hour.
- Rinse okra in cool water. Poke holes into okra to help absorb liquid. Add to the stew. Pour lemon juice over okra to reduce their slimy texture.
- Simmer on low until okra is soft and stew is thickened, 30 to 45 minutes more.
Nutrition Facts : Calories 387.8 calories, Carbohydrate 17.6 g, Cholesterol 106.3 mg, Fat 24.4 g, Fiber 6.2 g, Protein 27.3 g, SaturatedFat 11.7 g, Sodium 547.8 mg, Sugar 5.2 g
BAMYA BIL LAHME (OKRA WITH MEAT STEW)
Bamya bil lahme originated in Egypt thousands of years ago. It is made with lamb or beef. This is the recipe as taught to me by my Egyptian mother-in-law while I was living in Egypt. This recipe is a one pot recipe making it quicker and easier to prepare than other stove to oven methods. Served with Egyptian or other short grained rice.
Provided by Gamila Muhammad
Categories One Dish Meal
Time 32m
Yield 5-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat 4 tablespoons butter or oil in a large stock pot over medium high heat. Working in small batches, brown meat, turning constantly, until browned on all sides, about 10 minutes.
- Add onions to meat and saute until translucent, 8-10 minutes.
- Add garlic, cumin, coriander, tomatoes, tomato paste, and stock. Stir well.
- Add salt and pepper to taste.
- Cover tightly and cook for about 45 minutes- 1 hour or until meat is tender. Add more water if it becomes dry.
- Prepare okra by rinsing in cool water. Cut the stem end off each and poke holes in them to absorb the liquid.
- Once meat is tender add okra and 1-2 cups water.
- Pour lemon juice over mixture (this reduces the slimy texture of the okra).
- Cook an additional 30-45 minutes on low heat until it has a thick stew consistency and okra is soft.
- Serve warm with rice.
Nutrition Facts : Calories 475.1, Fat 32.3, SaturatedFat 16.3, Cholesterol 132.6, Sodium 633.6, Carbohydrate 18.6, Fiber 6.3, Sugar 5.9, Protein 29.9
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