Barmia Food

BARMIA

Steps:

• Roughly chop the onion in quarters and fry in a little olive oil,for five minutes until it starts to brown, peel the garlic bulbs use as many as you like but a lot is needed for this dish- no need to chop leave the garlic whole add them to the onions until all is well browned and softened - 15 minutes on a low heat will do it.
• In a separate pan brown the lamb in batches and when they are nicely coloured add to onion, garlic. Leave the juices in the pan until later as will fry the okra. When all the meat has been browned add them to the onions and garlic and season.
• Then pour the stock into a jug and add the tomato puree or paste and stir in the tamarind making sure this is well mixed (the tamarind gives the stock a nice reddish brown colour). I have had this dish bright orange cooked by a native Iraqi lady, but my husband assures me he thinks the colour is wrong and tamarind wasn't used, hence the colour. Of course he prefers mine!
• Pour the stock over the onions,garlic, meat. Bring to the boil and simmer for however long you have got I usually leave the dish for minimum 45 minutes.
• 20 minutes before you want to serve, cut up the okra either in half or if very long 3 lengths. Then brown the okra in the pan with the meat juices. It takes about 5 minutes to colour--this also releases a serum in the okra which will thicken up the dish.
• Add to the main dish, also add the chopped parsley now; cover the dish and leave for remaining time on a low heat. If bubbling too much, slant the lid to let out heat. I serve with pilau rice and warm pitta bread.

BAMIA

Steps:

• In a pressure cooker, place the cubed lamb, half the onion, cinnamon stick, bay leaves, baharat and canned crushed tomatoes. Mix.
• Cover with water about an inch (2,5 cm) above the meat.
• Close the pressure cooker and cook over medium heat under pressure for 30 minutes or until meat is cooked through and tender.
• Add about 6 tablespoons of olive oil into a Dutch oven or large wok and add the remaining onion and the 5 coarsely chopped ​​garlic cloves.
• Sauté until the garlic and onion are slightly softened, then add the okra. Stir.
• Sprinkle with salt and pepper, turmeric and cumin, and continue to stir over medium to high heat for about 15 minutes.
• Add the tomatoes and tomato paste, mix well and cook for about 10 minutes or until the tomatoes begin to release their juice.
• Add the cooked meat and its sauce to the okra mixture.
• Put the pot back on the heat and add the sugar and vinegar. Mix well.
• Cover and simmer over low heat for about 10 minutes.
• Pour the remaining 2 tablespoons olive oil in a small pan and sauté the cilantro and 10 crrushed garlic cloves over medium heat for a few minutes, until the garlic begins to turn golden.
• Add this mixture to the okra stew.
• Serve with rice.

BAMIA (MEAT AND OKRA STEW)

Steps:

• Gather the ingredients.
• In a large saucepan, brown meat with olive oil. Add onions and garlic.
• Add crushed tomatoes, stirring well with meat, garlic, and onion. Add cumin, coriander, salt and pepper, and allspice. Add water and tomato puree. Stir and combine well.
• Add okra and bring to a boil.
• Reduce heat to low and simmer for 2 hours, or until meat is tender and done.
• The sauce should thicken as it cooks. If it does not, add 1/2 cup all-purpose flour.
• Serve bamia with white rice and a salad. Enjoy!

BAMIA (SWEET AND SOUR OKRA)

Steps:

• Wash the okra and pat it dry with paper towels. Top and tail it, discarding any blemished or hard pods. Heat the olive oil in a heavy saucepan and saute the okra in the oil for 3 to 5 minutes, turning each pod once. Add the honey, salt, pepper, lemon juice, and water. Cover, lower the heat, and simmer for 15 minutes, adding more water if necessary. Serve hot.

SAUDI OKRA STEW WITH MEAT (BAMIA)

Steps:

• Wash okra and chop off stems.
• Cut onions into fine pieces.
• Sauté onions in oil till golden on medium.
• Add garlic and stir for a few seconds.
• Add spices stir for a few seconds add meat cook till water from meat drys on medium heat.
• Stir at intervals.
• Add tomato paste stir for a few seconds add blended tomatoes and water to meat, cook until meat is done.
• Add okra to meat and simmer on medium low for 13 minutes.
• Add the chopped coriander and lemon juice, simmer another 3 minutes.
• Serve hot with basmati white rice.