Egyptian Beef And Okra Recipes
BEEF AND OKRA BAMIA
A simple but amazing Middle Eastern dish containing okra with tomato sauce and wonderful spices. For a vegetarian dish, you can choose to omit the steak completely. Serve with white rice.
Provided by najla
Categories 100+ Everyday Cooking Recipes
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over high heat. Sprinkle 1 tablespoon salt over steak cubes; cook and stir meat in the hot oil with onion and garlic until meat is seared, about 5 minutes; reduce heat to medium; cook and stir until meat is browned, about 3 more minutes. Remove steak pieces and set aside.
- Stir tomato sauce and tomato paste into same pot; mix in okra, water, coriander, white pepper, and cumin. Bring to a boil; season with additional salt. Reduce heat to low and simmer until okra is tender, 30 to 45 minutes; return pieces of beef to the bamia. Simmer until flavors are blended, about 10 minutes; garnish with slices of jalapeno pepper.
Nutrition Facts : Calories 366.3 calories, Carbohydrate 12.4 g, Cholesterol 32.6 mg, Fat 29.1 g, Fiber 3.8 g, Protein 16 g, SaturatedFat 5.1 g, Sodium 1707.3 mg, Sugar 6.1 g
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
EGYPTIAN BEEF AND OKRA
Adapted from an old cookbook. I have never knowingly had Egyptian food, so can make not guarantee as to its authenticity. But if you like an easy one-dish meal and okra, this if for you.
Provided by threeovens
Categories One Dish Meal
Time 55m
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- In a large skillet, brown beef over medium heat. Add onion and garlic and cook until wilted. Pour off fat. Add tomatoes and cook until softened. Add pepper, egg, and bread crumbs, stir; reduce heat and simmer 5 minutes, stirring occasionally.
- Meanwhile, butter a 1 quart casserole. Arrange okra along the outside with the tips toward the inside and the ends along the outside. Spoon meat mixture into the center.
- Bake at 375 degrees F for 30 minutes,or until set. Let stand 10 minutes. Invert onto serving platter; garnish with lemon slices.
BAMYA BIL LAHME (OKRA WITH MEAT STEW)
Bamya bil lahme originated in Egypt thousands of years ago. It is made with lamb or beef. This is the recipe as taught to me by my Egyptian mother-in-law while I was living in Egypt. This recipe is a one pot recipe making it quicker and easier to prepare than other stove to oven methods. Served with Egyptian or other short grained rice.
Provided by Gamila Muhammad
Categories One Dish Meal
Time 32m
Yield 5-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat 4 tablespoons butter or oil in a large stock pot over medium high heat. Working in small batches, brown meat, turning constantly, until browned on all sides, about 10 minutes.
- Add onions to meat and saute until translucent, 8-10 minutes.
- Add garlic, cumin, coriander, tomatoes, tomato paste, and stock. Stir well.
- Add salt and pepper to taste.
- Cover tightly and cook for about 45 minutes- 1 hour or until meat is tender. Add more water if it becomes dry.
- Prepare okra by rinsing in cool water. Cut the stem end off each and poke holes in them to absorb the liquid.
- Once meat is tender add okra and 1-2 cups water.
- Pour lemon juice over mixture (this reduces the slimy texture of the okra).
- Cook an additional 30-45 minutes on low heat until it has a thick stew consistency and okra is soft.
- Serve warm with rice.
Nutrition Facts : Calories 475.1, Fat 32.3, SaturatedFat 16.3, Cholesterol 132.6, Sodium 633.6, Carbohydrate 18.6, Fiber 6.3, Sugar 5.9, Protein 29.9
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