middle eastern recipe

Bamia is a delicious Egyptian dish made of beef, okra and tomatoes. Not everyone is a big fan of okra because it is slimy. I agree that it is an acquired taste and I am a few of those who love it. They say that cooking it with something acidic or frying it reduces the sliminess. Some cut off the tops and briefly soak it in vinegar.Â You can use frozen okras for this recipe, but it definitely tastes better if you use the fresh ones.

Serves 4

Ingredients:

1 lb. beef cubes (1/2 inch)

1L beef broth

10 oz. fresh or frozen okra

15 oz. can crushed tomatoes

1 yellow onion, chopped

2 teaspoons minced garlic

1 tablespoon olive oil

Salt & pepper to taste

Cut the okra tops and soak it in a bowl of water with 1 tablespoon of vinegar.

Heat the oil in a heavy pot or Dutch oven under medium heat; sautÃ© the garlic and onions for 2-3 minutes or until they become fragrant. Add the beef and stir-fry it for 5 minutes or until they are lightly browned. Pour in the beef broth and 1 teaspoon of salt. Increase the heat to high and bring it to a boil. Reduce the heat and let it simmer for 30 minutes or until the beef is tender. Add water if needed.

Once the meat is tender and the liquid is reduced to 1/4. Drain the okra and discard the liquid. Add it into the pot and cook it for 10 minutes or until it becomes tender. Stir in the crushed tomatoes. Season it with salt and pepper. Let it simmer for 10-15 minutes or until the sauce thickens. Serve immediately over white rice. It also goes well with salad and pita bread.

Photo Courtesy Of: Â dainee

Baharat is a Middle Eastern spice that is added to dishes to give them more aroma and flavor. There are different types of baharat spice mixes depending upon the region. Choose the one that suits your taste.

This meat recipe can be eaten with pita bread, rice or couscous. It also goes well withÂ tzatziki.

Ingredients:

1 teaspoonÂ ground coriander

1/2 teaspoonÂ ground cumin

1/2 teaspoonÂ ground cardamom

1/4 teaspoonÂ ground caraway

1 teaspoonÂ turmeric

1/2 teaspoon ground chili

2 tablespoons butter

6 cloves garlic, crushed

1 2 inch piece of ginger, peeled and finely chopped

1 cup minced onion

1-1/2 pound ground meat (beef, turkey, lamb or pork)

1 cup diced tomato

2 teaspoonsÂ dried cilantro

1 teaspoon Gulf baharat

Fry the ground meat in a skillet for 8-10 minutes or until brown. Drain the excess oil and set aside.

Combine the coriander, cumin, cardamom, caraway, chili and a little water to form a paste.

In a large skillet or saucepan over medium flame, melt the butter. Saute the garlic and ginger for 2-3 minutes or until fragrant. Add the onions and tomatoes. Cook it for 5-8 minutes over high heat. Stir in the spice paste and cook it for another 5 minutes. Stir it occasionally. Add the cooked ground meat, cilantro and baharat and let it simmer for another 10-15 minutes. Season it with salt before serving. Serve warm.

Photo Courtesy Of: Robert Banh