Ingredients with Measurements:
- 1 pound of fresh or frozen okra
- 1 pound of beef or lamb, cut into small cubes
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 2 tablespoons of tomato paste
- 1 can of diced tomatoes
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of paprika
- Salt and pepper, to taste
- 2 cups of water
- 2 tablespoons of olive oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Rinse the okra and trim off the stems. If using fresh okra, cut them into 1-inch pieces. If using frozen okra, thaw them before using.
2. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef or lamb cubes and cook until browned on all sides, about 5-7 minutes.
3. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 5 minutes.
4. Stir in the tomato paste, diced tomatoes, ground coriander, ground cumin, paprika, salt, and pepper. Cook for 2-3 minutes, stirring constantly.
5. Add the okra to the pot and stir to coat with the tomato mixture. Pour in the water and bring the mixture to a boil.
6. Reduce the heat to low and simmer the bamia for 30-40 minutes, or until the okra is tender and the meat is cooked through.
7. Serve hot with rice or bread.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for browning the meat, then low heat for simmering the bamia.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat: 14g
Carbohydrates: 25g
Protein: 30g
Sodium: 500mg
Sugar: 6g
Substitutions for ingredients:
- You can use chicken instead of beef or lamb.
- If you don't have fresh or frozen okra, you can use canned okra instead.
- You can use fresh tomatoes instead of canned tomatoes.
Variations:
- Add chopped bell peppers or carrots to the bamia for extra flavor and nutrition.
- Use different spices, such as cinnamon or turmeric, to change the flavor profile.
- Add a dollop of yogurt or sour cream on top of the bamia before serving.
Tips and tricks:
- To prevent the okra from becoming slimy, don't overcook it and add a splash of vinegar or lemon juice to the pot.
- If you're using frozen okra, make sure to thaw it before using to prevent it from becoming mushy.
- You can also sauté the okra separately before adding it to the pot to reduce the slime factor.
Storage instructions:
Store any leftover bamia in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the bamia in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the bamia in a deep bowl or plate, garnished with fresh herbs such as parsley or cilantro.
Garnishes:
Fresh herbs such as parsley or cilantro.
Pairings:
Bamia pairs well with rice or bread.
Suggested side dishes:
- Hummus and pita bread
- Greek salad
- Roasted vegetables
Troubleshooting advice:
- If the bamia is too watery, remove the lid and let it simmer for a few more minutes to thicken.
- If the meat is tough, cook it for longer until it becomes tender.
Food safety advice:
- Make sure to cook the meat to an internal temperature of 145°F to prevent foodborne illness.
- Store any leftover bamia in the refrigerator within 2 hours of cooking.
Food history:
Bamia is a popular Middle Eastern dish that originated in Egypt. It is also known as "bamya" or "okra stew."
Flavor profiles:
Bamia is a savory and slightly tangy dish with a rich tomato and meat flavor. The okra adds a slightly sweet and earthy taste to the dish.
Serving suggestions:
Serve the bamia hot with rice or bread for a filling and satisfying meal.
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Region: Egyptian