How To Prepare Fresh Okra Bamia Before Cooking Recipes

HOW TO PREPARE FRESH OKRA (BAMIA) BEFORE COOKING

Steps:

• Wash well handling gently.
• Trim stem end without cutting into pod.
• Trim around top of stem attached to pod, removing a thin layer.
• Remove fuzz under running water by rubbing pod gently with a nylon scourer. If okra is young there is no need to do this.
• Spread out and leave until dry.
• Place in a bowl and pour on vinigar tossing gently so that vinegar coats okra.
• Leave for 30 minutes.
• Drain and rinse well.
• Dry and use as directed in recipes.
• TO FREEZE.
• Method 1.
• Prepare as above and dry.
• In a deep pan heat oil and fry okra for 5 miutes, tossing gently with a wooden spoon.
• Cool and put into freezer bags, expel air, seal and label. Pack into freezer.
• Method 2.
• Prepare as above.
• Bring a large pot of water to a boil.
• Have a bowl of ice water ready.
• Place prepared okra into a frying basket and lower into boiling water.
• Boil for 3 miutes, timed from when the water returns to a boil.
• Lift out and place in ice water for 3 minutes.
• Drain well, put into freezer bags, expel air, seal and label. Pack into freezer.

BAMIA (SWEET AND SOUR OKRA)

Steps:

• Wash the okra and pat it dry with paper towels. Top and tail it, discarding any blemished or hard pods. Heat the olive oil in a heavy saucepan and saute the okra in the oil for 3 to 5 minutes, turning each pod once. Add the honey, salt, pepper, lemon juice, and water. Cover, lower the heat, and simmer for 15 minutes, adding more water if necessary. Serve hot.

BEEF AND OKRA BAMIA

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.

BAMIA (BEEF & OKRA CASSEROLE)

Steps:

• Cut stalks from okra.
• Heat 3 tablespoons oil in a large saucepan.
• Add okra, saute 6 minutes.
• Drain sauteed okra on paper towels.
• Discard oil, wipe pan with paper towels.
• Heat 2 more tablespoons oil in saucepan.
• Add onion and tomatoes, saute until heated through.
• Add ground beef- cook, stirring occasionally until browned.
• Add stock- bring to a boil.
• Add garlic and salt.
• Simmer until most of liquid has evaporated.
• Preheat oven to 350F.
• Brush a large baking pan with oil.
• Stir yogurt, sour cream and white pepper into beef mixture.
• Spoon half of the beef mixture over bottom of oiled pan.
• Cover with okra, then with remaining beef mixture.
• Sprinkle with remaining tablespoon oil.
• Bake 50-60 minutes.
• Garnish with tomato and lemon slices.