Reduce the heat to low and simmer for 30-40 minutes or until the okra is tender and the sauce has thickened. In a large pot, sauté the onion and garlic in olive oil over medium heat for 2-3 minutes until soft.Īdd the diced tomatoes, tomato paste, salt, black pepper, allspice, and cinnamon to the pot, and stir well.Īdd the sliced okra and stir until coated. Trim the tops off the okra and slice in half lengthwise. Heat the olive oil in a medium skillet over medium-high heat until warm, then add the tomatoes and garlic and cook for several. Strain the okra and plunge it into a large bowl of ice water (to stop the cooking). Cook the okra at a hard boil for 5 minutes. So go ahead and give it a try, and you might just discover a new favorite! Ingredients: Add the okra, baking soda and 2 tablespoons salt. Whether served as a vegetarian main course or a side dish to a grilled steak or chicken, this recipe is sure to impress your taste buds and leave you craving more. It is easy to make and can be enjoyed at any time of the year. In conclusion, Lebanese stewed okra is a flavorful and comforting dish that embodies the essence of Middle Eastern cuisine. Fresh cilantro is added at the end for a burst of bright, herbaceous flavor, while lemon juice provides a tangy acidity that balances out the richness of the stew. Fresh garlic and onions are sautéed until translucent and softened before being added to the tomato sauce, which is then simmered to perfection. Cumin, coriander, and paprika are commonly used in Lebanese cuisine and add a warm and earthy flavor to the dish. The other key ingredients in this recipe are the aromatic spices and herbs. This step is essential to ensure that the okra is tender and not rubbery once it is cooked. The pods should be washed and trimmed before being soaked in a mixture of vinegar and lemon juice, which helps to reduce their sliminess. The secret to making the perfect Lebanese stewed okra is to choose fresh, young okra pods that are not too tough or woody. One popular variation of this dish is adding lamb or beef cubes to the stew for a more filling and substantial meal. Lebanese stewed okra is traditionally served with rice, bulgur, or Lebanese-style flatbread known as “manousheh.” The dish can also be garnished with fresh parsley or mint and occasionally topped with toasted pine nuts for added texture and flavor. Okra is a great source of fiber, vitamins, and minerals and has been studied for its potential to lower cholesterol levels and improve digestive health. In this recipe, the tender green pods are the star of the show, adding a unique texture and flavor to the dish. It is native to Africa but has been a staple in the Middle East for centuries, where it is highly regarded for its health benefits and versatility in the kitchen. Okra is a beautiful vegetable that is often overlooked in Western cuisine. The result is a hearty and flavorful dish that can be served as a main course or a side dish. This recipe involves slow-cooking tender okra pods in a tomato-based sauce infused with garlic, onions, and cilantro, and finished with a squeeze of fresh lemon juice. One of the most beloved dishes in Lebanese cuisine is the stewed okra, also known as “bamieh” in Arabic. Lebanese cuisine is known for its rich, bold flavors and unique use of herbs and spices.
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