![]() ![]() Add the pomegranate molasses, lemon juice and fresh cilantro. Let everything cook until the meat browns then add the diced tomatoes, once they're cooked add the tomato sauce and some water, cover for few minutes until everything incorporates and cook, then add the okra (don't stir!), let it sink in the sauce and cook slowly. In the cooking pot add chopped onions, butter, olive oil, salt & pepper. Thaw the frozen okra, drain and fry in hot oil until golden then transfer to a plate covered with paper towel to drain the excess oil, set that aside. This stew is best served with rice and vermicelli (you can find how to prepare it if you go back to my recipe of beans stew or fasolia w rizz that I posted before).Ī frozen bag of small okra (about 500g or 15 ounce)Ĭanola oil (or any vegetable oil) just enough to fry the okraĢ cups of diced tomatoes (fresh or canned)ġ tablespoon of pomegranate molasses (optional)ĥ00grs or a bit more than half a pound of lean stew meat Here in the United States I don't always find fresh small okras, so I buy it from the frozen section at a Middle Eastern store or from the local grocery store but they come sliced since they let them grow too big. I follow my mom's recipe, I love the way she makes it. I love its taste when it combines with the tomato sauce, cilantro and pomegranate molasses. Overall, this recipe provides a good balance of vitamins, fiber, and minerals.Okra stew is one of my favorite stews. The green coriander is a good source of vitamin K and vitamin C. The tomatoes are a good source of vitamin C, vitamin A, and potassium. ![]() The stew meat is a good source of protein, iron, and zinc. The canned small okra is a good source of fiber, vitamin C, and folate. Try it today and enjoy the flavors of Lebanon in your own home! It's a great way to introduce yourself to Lebanese food or to add a new recipe to your collection. Step 3 - Stir through kidney beans until well coated, then add water. Once tomatoes have softened, stir through tomato paste. Add diced tomatoes, cover and cook for 10 minutes to soften. Step 2 - Add spices and seasoning, coating both onion and garlic. You can also add your favorite spices or herbs to the dish, depending on your taste preferences.īamia bil Lahem is a true taste of Lebanese cuisine and is sure to impress anyone who tries it. Add crushed garlic and chilli, stir through thoroughly. The rice will absorb the flavors of the dish, making each bite more flavorful and satisfying. To make this dish even more delicious, we recommend serving it hot with a side of rice. The dish is naturally gluten-free and low in calories, making it a great option for people following a specific diet plan. ![]() It is also a great dish for those who are looking for a healthy and hearty meal. This delicious dish is perfect for any occasion, whether it's a family dinner or a special event. This mixture is then cooked on moderate heat for 25 minutes, giving it enough time to develop its flavors. The okra is then sautéed with onion, garlic, and coriander, and then mixed with the stew meat and tomatoes. The stew meat is sautéed with shortening and then cooked in water for two hours until it is soft and tender. The recipe is easy to follow and can be made in just a few simple steps. Our Bamia bil Lahem recipe is made with tender stew meat, small okra, juicy tomatoes, and a few spices that give the dish its unique flavor. This recipe is perfect for anyone who loves the combination of meat and vegetables cooked in a savory broth. Introducing Bamia bil Lahem, a mouthwatering dish straight from the heart of Lebanon. Bamia bil Lahem Bamia bil Lahem Recipe from Lebanon - Okra and Tomato Stew Region / culture: Lebanon | Preparation time: 20 minutes | Cooking time: 2 hours and 35 minutes | Servings: 4 Introductionīamia bil Lahem - Image generated by artificial intelligence ![]()
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