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
BAMIA
Middle Eastern bamia (okra) stew. Healthy and delicious! Serve over white rice.
Provided by MaloryB
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h30m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a large pot over medium-high heat. Cook and stir beef cubes in hot oil until browned on all sides, about 10 minutes. Add onion and garlic to beef; cook and stir until slightly tender and fragrant, 3 to 5 minutes.
- Stir water, tomatoes, okra, tomato puree, coriander, cumin, allspice, lemon juice, salt, and pepper into beef mixture. Bring to a boil, reduce heat to low, and simmer until sauce thickens, about 2 hours.
Nutrition Facts : Calories 213.8 calories, Carbohydrate 14.1 g, Cholesterol 40.2 mg, Fat 11.4 g, Fiber 3.9 g, Protein 15.7 g, SaturatedFat 3.2 g, Sodium 206.1 mg, Sugar 4 g
BARBACOA-STYLE SHREDDED BEEF
Similar to Chipotle's® barbacoa. Great over nachos, in tacos, and burritos.
Provided by Jack Grigsby III
Categories World Cuisine Recipes Latin American Mexican
Time 8h39m
Yield 8
Number Of Ingredients 12
Steps:
- Season beef chunks with salt and pepper on all sides.
- Heat oil in a large skillet over medium-high heat. Add beef in batches; cook until browned, about 1 minute per side. Transfer beef to a slow cooker.
- Combine beef broth, apple cider vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, and cloves in a bowl. Season with salt and pepper and mix well. Pour over beef in the slow cooker. Stir in bay leaves.
- Cook on Low until beef is fork-tender, 8 to 10 hours.
- Discard bay leaves. Remove beef and shred using 2 forks. Return beef to the slow cooker to marinate in the sauce for at least 10 more minutes before serving.
Nutrition Facts : Calories 302.8 calories, Carbohydrate 2.6 g, Cholesterol 77.5 mg, Fat 22.9 g, Fiber 0.7 g, Protein 20.3 g, SaturatedFat 8.2 g, Sodium 150.3 mg, Sugar 0.2 g
BAMIA
Make and share this Bamia recipe from Food.com.
Provided by Diana Adcock
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a medium sized heavy saucepan over medium heat.
- Sauté onions for 2 minutes.
- Add the garlic and sauté for 1 minute.
- Stir in all the remaining ingredients except the okra.
- Bring the mixture to a hard simmer and cook for 5 minutes-stirring often.
- Trim the okra and slice into 1/2 inch rounds and stir in.
- Simmer for 10 minutes-serve hot over rice.
Nutrition Facts : Calories 63.4, Fat 1.4, SaturatedFat 0.2, Sodium 38.4, Carbohydrate 12.1, Fiber 4.6, Sugar 3.3, Protein 3
BARMIA
a one dish hearty meal using Lamb, garlic and a tomato sauce served with rice and pitta. I love this as it's so easy to prepare and cook and is really tasty. It's from Iraq I think--well my Iraqi husband showed me how to cook it once and I have used it again and again as a supper or served at a long lunch with friends. I use two cutlets per person, but sometimes I use what bits and pieces I have in fridge/freezer such as the odd chop and shank. It's good to have bone in this dish as you cook it on the stove for a minimum 45 minutes and it gives it a rustic look, not to mention taste.
Provided by Chop7532
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 96.9, Fat 1, SaturatedFat 0.2, Cholesterol 1.9, Sodium 102.5, Carbohydrate 19.1, Fiber 2.3, Sugar 3.8, Protein 4.6
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