Preferred beef cuts are brisket, chuck, and blade and for veal they are knuckle, shanks, and breast. Simply leave whole small lemons or limes to dry out, preferably in the sun or, on radiators, until they are brown and very light and sound hollow when you tap them.įavorite cuts of meat for stews and long, slow cooking are: shoulder of lamb, because of the melting tenderness given by the fat content neck filet lamb knuckles or shanks on the bone, because the melting connective tissues gives a rich gelatinous quality and the best end of neck cutlets. You can also make them yourself very easily. You can buy them whole or pulverized in Indian and Oriental stores. ![]() They are used to flavor soups and stews and to make an infusion to drink. Note: Dried limes or lemons called (noomi bastra /limoo omani /loomi) are a specialty of Iran, Iraq, and Persian Gulf countries. In Turkish version: Add 2 Tablespoon wine vinegar. In Syrian version: Add 2 Tablespoons pomegranate syrup (molasses or concentrate) in mid-cooking. The dried limes give a distinctive and delicious flavor. Crack them open with a hammer before you put them in, or pierce them with a skewer when they have softened in the stew. In Iraqi version: Add 2 dried limes from the start. They put the meat back in the pan with the mashed okra and a sauce called takleya made by frying 5 crushed garlic cloves with 1 teaspoon ground coriander in 2 Tablespoons oil until the garlic is golden. Cook on medium heat, stirring occasionally, until lamb starts to brown, 10 to 15 minutes. Add lamb, cinnamon, cumin, coriander, and garlic paste. ![]() Stir in onion, salt, and black pepper cook and stir until onion has softened and turned a light golden brown, about 10 minutes. When the okra is very soft, they mash it with a fork (you can use a food processor). Heat vegetable oil in a large pot over medium heat. In Said, in Upper Egypt: They boil the meat (about 1/2 the quantity) first in water, then lift the pieces out and cook the okra in the stock along with 2 cups tomato juice and 2 small chopped chili peppers. Stir in the okra, adding water if necessary, and cook for 10 minutes, or until the meat and okra are tender and the sauce is reduced. Season with salt and pepper, stir well, and simmer over low heat for 1 to 1 1/4 hours. Turn the pieces until they change color all over.Īdd the tomatoes, cover with water, and stir in the tomato paste. Add the garlic and coriander and put in the meat. Start on low heat with the lid on, then uncover and turn up the heat to medium. Heat the oil in a large pan and fry the onions until soft and golden. Wash the okra and trim the stem ends, cutting round the cap to form a little cone. ![]() Use small okra-they are much nicer than the tougher large ones-and serve with rice or bulgur.ġ 3/4 pounds small young okra (called bamia in Egypt)Ģ large onions, chopped, or 3/4 pound baby onions, peeledġ 3/4 pounds beef, lamb, or veal stew meat, cut into 1 1/4 inch cubes Egypt - Meat and Okra Stew / Bamia Matbookha
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